Chana Veggie Pie Recipes

Steps:

• Preheat oven to 400°. Unroll 1 crust into a 9-in. pie plate; trim even with rim. Line unpricked crust with parchment. Fill with pie weights or dried beans. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove parchment and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Meanwhile, in a large skillet, melt butter over medium heat. Add onions, celery and carrots; cook and stir until onions are translucent, about 5 minutes. Stir in potatoes and peas, cooking until vegetables are tender, 5-7 minutes. Whisk in next 5 ingredients. Increase heat to medium-high; gradually whisk in vegetable broth. Bring to a boil; cook, stirring constantly, until thickened, 4-6 minutes. Stir in chickpeas. Remove from heat., Spoon vegetable filling over bottom crust. Unroll remaining crust; place over filling. Trim; cut slits in top., Bake until top crust is golden, about 15 minutes. Cool 5 minutes before serving.

Steps:

• For the vegetables use a mixture of any of the following: onions, broccoli, cauliflower, carrots, green pepper, peas or green beans. Steam vegetables until tender-crisp. Set aside.
• You may also included some sautéed tofu cubes in with this if desired.
• Heat oil in wok of large skillet. Add flour and roast until nicely golden,but not browned. Put water or stock in blender, add roasted flour and blend until smooth. Return mixture to wok. Add yeast, tamari and herbs. Cook over medium heat until thickened, stirring frequently. Reduce heat and simmer for 20 minutes, stirring occasionally. Gravy should be nicely thickened but not stiff. Add Lemon juice.
• Place vegetables in 1-1/2 quart casserole. cover with gravy (2-1/2 cups), reserving some extra to serve with the pie.
• For the topping, blend together whole wheat flour,cornmeal, baking powder and salt. In separate bowl combine egg, milk, oil and honey. Make a well in dry ingredients and add liquid, stirring until just combined.
• Carefully spread over vegetable mixture. Bake at 350°F for 30-35 minutes or just until topping is golden brown. reheat remaining gravy and serve with the pie.

Steps:

• Arrange an oven rack in the middle position and preheat the oven to 375 degrees F.
• In a 12-inch cast-iron pan over medium heat, add the oil and 2 tablespoons of butter. When the butter is melted, add the carrots, celery and onions and season with 1/2 teaspoon kosher salt. Cook, stirring occasionally, until the onions are softened, about 7 minutes. Add the thyme, za'atar, paprika, cayenne and garlic and cook until sizzling, about 30 seconds. Add the red wine. Bring to a boil and then lower to a simmer to reduce by half, 1 to 2 minutes. Add the broth and tomatoes and bring to a simmer. Simmer for 5 minutes. Add the chickpeas, parsley, butternut squash, apple and bay leaf and bring back to a simmer. Simmer for 10 to 15 minutes, until the vegetables are tender and the sauce is thickened.
• Add the vinegar and honey and season with 1 teaspoon kosher salt. Remove from the heat.
• Lay the phyllo on your work surface. Brush 1 sheet with some of the melted butter and sprinkle with a little za'atar. Slide your hands under the sheet and loosely crumple it from underneath; it should sort of look like a messy rose. Lay on top of the pot pie. Repeat with the remaining phyllo and butter, sprinkling each with a little za'atar. Sprinkle all over with a little flaky salt. Bake until the phyllo is crisp and golden and the vegetables are tender, 25 to 30 minutes. Sprinkle with a little more parsley and serve.
• Let leftover pot pie come to room temperature and then store, phyllo on top, in a covered container in the fridge for up to 2 days.