Vegan pot pie

Now, what does one do when there are fresh zucchini, asperagus, and carrots in the refrigerator?

Vegan pot pie, of course!

I came upon this recipe by chance and adapted it to whatever I had in my refrigerator. I used these vegetables right here :)

Ingredients for the filling:

One large zucchini
A carrot
A can of corn
Half of a leek
Chickpeas (quantity is up to you)
Three asparagii
1 onion
2 cups vegetable broth
Bay leaf
1/4 cup flour
1/4 non-dairy milk
1 tsp. Paprika
1 tsp. Thym
2 tablespoon vegan butter


And you'll also need pie crust. Check out the recipe for pie crust here.

Steps
1. Make the vegetable broth and let the bay leaf simmer in it for about 5 minutes.
1. In a seperate pot, sauté the onion in the butter for 10 minutes, until soft.
2. Add paprika, thym, and flour. Stir until combined, and cook for 5 minutes.
3. Add milk.
4. Add the vegetable broth and take the bay leaf out. Add remaining ingredients, except for the asparagi (I added them on top of the pie,  at the end).
5. Bring to a boil, then lower the heat, and cook for 10 minutes. It should look bubbly and sort of creamy. Pre heat your oven for 15 minutes at 180°C.
6. Place inside pie crust and decorate with asparagi.

Almost done. . .now it just needs to bake!

7. Cover the pie crust and make a few holes in the top with a knife. Bake for 20 minutes.

A slice of vegan pot pie when it's finished:

Simple Chickpea curry

The original idea is not mine, I saw it on a site somewhere, and as much as I searched, I couldn't find the exact recipe again. So what I make is a reduced, simple version of it, which is just as tasty!

You will need (servings for 1 person):

• 2 Stalks of celery
• 1 onion
• Two cups of chickpeas
• 1 Tsp curry
• 1 box or half a can of coconut milk
• Olive oil

Step #1: Like all beans, chick peas need to be soaked for 8 hours before cooking them. The idea here is to leave the chick peas soaking overnight to be used the next day. Here, I soaked 500 grams of chick peas, much more than I need for this recipe, because I’m going to freeze part of them to make other recipes.

Step #2: Cook the chick peas in a pressure cooker, until it lets out steam for about 20 minutes, or in a regular pot for a couple of hours, until soft.

Step #3: Chop the onion and the celery.  Cook the onions in olive oil, in a large frying pan. Add curry and celery, cook into onions are yellow. Add the cooked chickpeas and cook for about fifteen minutes on low fire. Turn of the oven and add coconut milk, mixing while everything is still hot.

Serve with rice! Bon appétit!