-
Set your pan on medium heat and your oven on 350 degrees Celsius
-
Remove your frozen pie shells from the freezer. open the box and separate the two shells to defrost
-
Add the butter to the pan
-
While your butter is heating up, chop the onion, celery, and carrot (peel that guy first!)
-
Add the veg to the pan and saute until the onion is soft, about 3-4 minutes
-
Add in your chickpeas, onion powder, garlic powder, and seasoning salt
-
continue to saute-don't turn the chickpeas over too fast, you want some deep browning to happen to develop the flavor. Do this for around 5 minutes. While they are cooking dissolve the veggie cube into the water and wait.
-
Now, add in to veggie broth and stir.
-
Mash around 2/3 of the chickpea mixture with the potato masher. This helps keep the pie together and spreads the flavor throughout the pie. you can do this in the pan.
-
Add your flour and water combo to the boiling veggie broth. This should thicken nicely. Make sure you use a whisk while you do this so you don't get lumps!
-
once the flour mixture has been incorporated, allow it to cook for around 1 minute.
-
Now slowly add in your soy milk, about a 1/4 cup at a time, and be sure to use your whisk.
-
Once all of the soy milk has been added allow the mixture to boil for around 1 minute
-
Remove the pan from the heat
-
Take one pie crust and poke the bottom with your fork
-
Spoon the chickpea mixture into that pie crust
-
Lay your second crust on top of your pie by inverting it
-
Pinch the edges of the two crusts together to seal in the goodness!
-
Add a few vents on top by cutting in with a knife
-
Bake in pre-heated oven for 45-55 minutes-wait until the crust is golden before taking it out