Winter Warmers 4.6

Chickpea and Tofu Pot Pie

This cosy vegetarian dinner is perfect for a cold winter's evening. It uses pre-prepared frozen, mixed vegetables for ease and variety - depending on ...This cosy vegetarian dinner is perfect for a cold winter's evening. It uses pre-prepared frozen, mixed vegetables for ease and variety - depending on which brand you use a serving of this pie has over 10 plant points. Read more This cosy vegetarian dinner is perfect for a cold winter's evening. It uses pre-prepared frozen, mixed vegetables for ease and variety - depending on which brand you use a serving of this pie has over 10 plant points. This cosy vegetarian dinner is perfect for a cold winter's evening. It uses pre-prepared frozen, mixed vegetables for ease and variety - depending on which brand you use a serving of this pie has over 10 plant points.

Overview Ingredients Method

Prep time

30 mins

Cook time

30 mins

FREEZER FRIENDLY

Yes

SHELF LIFE

3 days

Why is this healthy?

Diet

Vegetarian Pescatarian

Contains

Dairy, Soy, Gluten

Why is this healthy?

TRY MORE RECIPES for healthy pies

NUTRITION PER SERVING (Read more)

18g

Protein

443kcal

Calories

18g

Total Fat

56g

Carbs

Sugars

14g

Fibre

Protein: 18g; Calories: 443kcal; Total Fat: 18g; Carbs: 56g; Sugars: 8g; Fibre: 14g; Calcium: 256mg (20%); Iron: 6mg (33%); Magnesium: 119mg (28%); Potassium: 777mg (17%); Sodium: 600mg (26%); Vitamin B1: 1mg (83%); Vitamin B12: 0mcg (0%); Vitamin D: 0mcg (0%); Vitamin E: 2.5mg (17%); Vitamin B9: 113mcg (28%); Vitamin A: 887mcg (99%); Vitamin C: 8mg (9%); Zinc: 2.5mg (23%); Vitamin K: 41mcg (34%); Copper: 0.6mg (67%); Vitamin B2: 0.4mg (31%); Vitamin B3: 3.3mg (21%); Vitamin B6: 0.6mg (35%); Phosphorus: 335mg (27%)

Why is this healthy?

Diet

Vegetarian Pescatarian

Contains

Dairy, Soy, Gluten

Ingredients

Serves 6

For the pastry

wholemeal flour

Swaps: all purpose flour (gluten-free)

fine

white flour

Swaps: all purpose flour (gluten-free)

salt

fine

butter

Swaps: coconut oil

2cm cubed

water

ice cold

For the filling

white onion

finely diced

carrot

peeled and finely diced

celery

finely sliced

thyme (dried)

Swaps: rosemary (dried)

smoked paprika

white flour

Swaps: all purpose flour (gluten-free)

vegetable stock

dijon mustard

smooth

mixed vegetables (frozen)

firm tofu

Swaps: plain tempeh

1 cm cubed

garlic cloves

minced

chickpeas (can)

Swaps: butter beans (can), cannellini beans (can)

drained and rinsed

For the topping, optional

milk (dairy)

toasted sesame seeds

nigella seeds

Cook easy, healthy recipes every week

1000s of quick, balanced and delicious recipes

Method

Gather and prepare your ingredients. Preheat the oven to 200°C/180°C fan.

Place the flours and salt into a large bowl. Whisk to combine. Add the butter and rub in between your fingers and thumbs, until you have a texture resembling wet sand with some larger, pea-sized pieces remaining. Sprinkle over the iced water and gently combine. Gently form into a disc 2-3cm thick, wrap with cling film and refrigerate while you make the filling. It will look messy and resemble cellulite but will hydrate as it rests. Visible chunks of butter yield a flaky result so don't worry about fully incorporating it.

Cook easy, healthy recipes every week

1000+ doctor approved recipes
Easy ingredient swaps and step-by-step images
Smart meal planner with shopping lists

Chickpea and Tofu Pot Pie

Ingredients

Method

Related recipes for you