Hannah Kaminsky created this ingenious chickpea sheet pan pie, a delicious vegan puff pastry recipe. She describes it as “cradled in a flaky, golden crust, chickpeas and green peas commingle with the classic French mirepoix of onion, carrots, celery, and savory spices.”
“Uniquely suited to the sheet pan format,” Hannah continues, “you ensure that everyone gets a fair piece of this pie, with generous amounts of that beautifully buttery crust to go around.
Plus, you don’t even need to make the pastry from scratch, making this feast an effortless quick fix any day of the week. Creamy without being heavy, this is one hearty meal that won’t weigh you down.”
Tip: Want to put your prep on warp speed? You can find mirepoix mixes already chopped and ready to go in the refrigerated section of the fresh produce area.
This unique sheet pan creation is easy enough to make for everyday meals and festive enough to serve as a holiday main dish.
Consider serving it as a vegan main dish for Easter, Thanksgiving, or Christmas dinner. Do you enjoy chickpeas? Then you’ll be sure to like this roundup of chickpea recipes.
Excerpted from The Everyday Vegan Cheat Sheet: A Plant-Based Guide to One-Pan Wonders by Hannah Kaminsky © 2022, Skyhorse Publishing. Reprinted by permission. Learn more about this book following the recipe box.
The Everyday Vegan Cheat Sheet is available wherever books are sold
Chickpea Sheet Pan Pie
Hannah Kaminsky, who created this delicious vegan chickpea sheet pan pie, says, “May we all be so fortunate to have a chickpea in every pot pie.”
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 carrots, peeled and diced
- 3 stalks celery, diced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 cups vegetable stock
- 1 tablespoon soy sauce
- ¼ cup chickpea flour
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- Two 15-ounce cans (or 3 cups cooked) chickpeas, drained
- 1 cup green peas, fresh or frozen and thawed
- 1 sheet (half of a 17.3-ounce package) puff pastry, thawed
Instructions
- Preheat the oven to 400° F. Coat the bottom of a sheet pan with olive oil and distribute the diced onion, carrots, and celery on top. Season with salt and pepper and roast for 14 to 16 minutes, stirring about halfway through, until golden, aromatic, and tender.
- Meanwhile, whisk together the vegetable stock, soy sauce, chickpea flour, thyme, and rosemary. Make sure there are no lumps before pouring evenly all over the cooked vegetables. Add the chickpeas and green peas, stirring well to incorporate and distribute throughout the mixture.
- On a lightly floured surface, roll the puff pastry out into a large rectangle approximately the same size as your sheet pan. Cut the dough into 1/2-inch-wide strips.
- Arrange the strips in a lattice pattern on top of filling, trimming to fit and pressing down gently to seal.
- Return the sheet pan to the oven and bake until the pastry is golden brown, and the filling is thick and bubbly; about 20 to 25 minutes.
- Remove from the oven, let rest for 5 minutes or so, and cut into squares to serve.
Notes
Tip: Want to put your prep on warp speed? You can find mirepoix mixes already chopped and ready to go in the refrigerated section of the fresh produce area.
More about The Everyday Vegan Cheat Sheet by Hannah Kaminisky
Move over, one-pot meals: Sheet pans are here to stay! Offering ease, speed, and minimal clean-up, unlock a diverse array of bold flavors and satisfying textures with this essential kitchen staple. While there’s a certain charm to slowly simmered stews bubbling away on the stove, a relentless parade of mushy mains quickly loses its appeal.
Banish boredom from the dinner table with over one hundred tried and true recipes for success. It’s time to put the stock pot away and start preheating the oven.
Bring back nostalgic favorites like plant-based meatloaf, prepared alongside buttery mashed cauliflower. Bake up bulgogi with broccoli that’s even better than takeout. Prepare pancakes for a crowd without flipping a single silver dollar. Heck, you can even mac it out with the creamiest, cheesiest mac and cheese ever, no boil, no fuss, no regrets!
For new cooks and seasoned chefs alike, there are tips and tricks for making the most of your ingredients throughout the year. Endless options for variations keep these formulas fresh, flexible, and adaptable to all taste and dietary preferences. Eat well every day. You really can have it all with just one pan.
Hannah Kaminsky has developed an international following for her delicious recipes and mouthwatering food photography at the award-winning blog BitterSweet. Passionate about big flavors and simple techniques, she’s the author of Vegan Desserts, Vegan à la Mode, Easy as Vegan Pie, Real Food, Really Fast, Sweet Vegan Treats, The Student Vegan Cookbook, Super Vegan Scoops, and The Everyday Vegan Cheat Sheet Pan. Visit Hannah at BittersweetBlog.com.
Explore more vegan main dishes.
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