recipes and meat alternatives

Curried Vegetable pie with chicpea crust


½ cup cooked or canned chickpeas
1 ½ cups flour
1 tsp salt
½ tsp cumin
½ cup vegetable shortening or margarine
3 tbsp water
2 medium carrots, chopped
1 small onion, chopped
2 stalks celery, chopped
1 large bell pepper, chopped
2 tbsp olive oil
2 cups cauliflower, chopped
1 cup peas, fresh or frozen
½ cup cooked or canned chickpeas (for filling)
2 cloves garlic, minced
2-3 tsp curry powder
2 small tomatoes, chopped
½ cup vegetable stock
1 ½ tsp salt
½ tsp black pepper
2 tbsp peanut butter


Preheat oven to 375°F.  In a blender or food processor, puree the chickpeas and set aside.  In a large bowl, sift together the flour, salt, and cumin.  Add the chickpeas, shortening, and water.  Mix together until a dough forms.  Knead the dough on a lightly floured surface for 3-5 minutes.  Cut dough into two pieces.  Roll out both pieces to fir an 8-inch pie plate.  Place one on the bottom of a pie plate and reserve the other for the top.  In a large saucepan on medium heat, sauté the carrots, onion, celery, and pepper in oil until onions are translucent.  Add the cauliflower, peas, chickpeas, garlic, and curry.  Stir and cook for 5 minutes.  Add the tomatoes, stock, salt, and pepper.  Reduce heat and simmer until cauliflower is tender, about 10 minutes.  Remove from heat and stir in peanut butter.  Pour mixture into crust dough on top.  Bake for 30-45 minutes or until golden brown.  Makes 1 pie.

Recipe developed by

The Garden of Vegan
by Tanya Barnard and Sarah Kramer