Sharing this cozy Vegetarian Pot Pie with Black Eyed Peas from the Cooking with Legumes eBook! A comforting vegetarian pot pie that’s packed with vegetables, including celery, carrots, mushrooms and potatoes. This pot pie also has black eyed peas for a good dose of protein and fiber. Perfect for a cozy family dinner during colder months.
I have a little holiday special for you guys… Cooking with Legumes is having its first sale!!
In celebration of the upcoming holidays (and Healthy Holiday Treats’ 1 year anniversary), I created a little bundle for you! This holiday bundle will be available from now until December 31st, but it’s on sale for TODAY ONLY, so get it for less while you can!
Cooking with Legumes Holiday Special:
Curious as to what’s included in each eBook? Here are the details:
Cooking with Legumes:
Cooking with Legumes is a comprehensive guide containing everything you need to know about legumes. It’s filled with 50+ recipes and the basics of how to cook and use different types of legumes. Each recipe is either vegan or vegetarian, many being gluten-free and/or nut-free! Many of the recipes are also easy enough for busy weeknights with a few recipes being perfect for special occasions and holidays. Click here for more details.
Healthy Holiday Treats:
This eBook is packed with 10 healthy vegan and fruit-sweetened treats that are perfect for the Holidays (or any day of the year, really). Many of the recipes are also nut-free, gluten-free and grain-free. Plus, all treats are dairy and soy-free. All recipes found in this eBook are easy, most of them needing less than 20 minutes of preparation and zero baking. Click here for more details.
And as today’s all about the eBooks, I thought it would be fun to share one of my favorite recipes from Cooking with Legumes (I could say that for every recipe). This is the coziest vegan pot pie made with tender black eyed peas and a flaky, buttery crust.
Plus, it’s so much easier than it seems. I promise!
A Few Notes on the Recipe:
First, if you want to save some precious time, you can easily swap the homemade crust for your favorite store-bought version. It will be (almost) just as delicious.
Second, make sure not to overfill your pie dish or you will have a big mess in your oven. I learned this the hard way. Fill your dish no more than 3/4 of the way, then add your pie crust and cut a little X in the center to let the steam escape (and prevent a big bubble). If you want to be even more careful, place your pie on a baking sheet with sides to catch any spills.
And that’s it! Like I said, it’s much easier than it seems. You also have the option to buy a store-bought crust to save time. We all know how busy the holidays can be. Save some time where you can!
And with that, happy Thanksgiving to those of you in the US! I hope you’ll all have the best holidays! And thank you for all the love and support on the eBooks this year. It means the world to me. xxx
Cozy Vegetarian Pot Pie with Black Eyed Peas
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 cups (7oz/200g) mushrooms, diced
- 2 medium carrots, peeled and diced
- 1 stalk celery, diced
- 1 1/2 cup black eyed peas
- 1 teaspoon salt
- Pepper to taste
- 1 1/2 cup vegetable broth, unsalted
- 1/2 cup original almond milk, unsweetened
- 2 bay leaves, dry
- 1 1/2 teaspoon thyme, dry
Whole Wheat Butter Crust
- 1 1/2 cup whole wheat bread flour, spoon and leveled
- 1/4 teaspoon salt
- 8 tablespoons butter
- 1/2 cup ice cold water
- 1 teaspoon apple cider vinegar
- Start by making the crust (or use store-bought): Make your ice water by adding your water to a glass with ice. Mix in the vinegar and set aside as you prepare the rest of the dough.
- In a medium bowl, mix the flour and salt. Add the butter and cut into the flour using a pastry cutter or fork. The butter should be the size of large peas.
- Add 1 tablespoon of the cold water/vinegar to the flour mixture at a time. You should need 2-3 tablespoons. You don’t want the dough to be overly moist, but it should just hold together when pressed.
- Place the dough onto a lightly floured surface. Lightly press the dough to form a rectangle using your hands or a rolling pin. Fold the dough, one side to the center, then the other. Flatten, then repeat this step 2 more times. This helps you get a flaky crust.
- Keep the dough folded, wrap it up and let it cool in the fridge while you prepare the rest of the recipe.
- Prepare the filling: In a large saucepan, heat oil over medium heat. Add the onion and garlic and cook for 5 minutes. Add your celery and carrots and cook for another 2-3 minutes, then add mushrooms. Sprinkle with salt and pepper and continue cooking until the mushrooms have softened, about 5 minutes.
- Sprinkle the vegetables with flour. Add the potatoes, black eyed peas, broth, almond milk, bay leaves and thyme. Bring to a boil, then simmer, covered, over low-medium heat for 10 minutes or until the potatoes are fork tender.
- Pour the vegetable mixture in a 9 inch pie pan. Don’t fill the pan more than ¾ of the way.
- Take the dough out of the fridge and roll it out into a large circle. Cover the vegetable mixture with the dough. Using a knife, cut a small hole in the center. Lightly brush with an egg wash if desired (this helps the crust get nice and golden).
- Bake for 35 minutes.
If you try this recipe, make sure to tag your photo #unsweetenedcaroline on Instagram, Facebook and Twitter! Don’t forget to also tag me @unsweetened.caroline on Instagram so I can see your creations!