Directions 9 steps | 75 Minutes
Preheat the oven to 375°F. Measure and prep all ingredients.
In a nonstick saucepan over medium-high heat, heat the oil. Add the onion and garlic and cook for about 5 minutes.
Stir in the vegetable broth, coconut milk, nutritional yeast, potato, thyme, turmeric, salt and pepper. Stir well to make sure there are no clumps of flour.
Stir in the chickpeas and the frozen vegetables. Bring to a boil and then simmer until the mixture thickens, about 20 minutes.
In a 9-inch deep glass pie dish, press in one roll of pie dough. Make sure to press the dough up the sides of the dish.
Add the filling to the pie dough.
Place the second pie dough on top of the filling. Crimp the edges of the pie dough together, sealing the pie.
With a paring knife, gently cut vents into the top of the dough.
Bake for 45 minutes at 375°F. Let rest for 10 minutes before serving. Enjoy!
- The filling of this pie can be served over rice or put into tacos.
- For extra garnish, you can top the pie with slices of ripe avocado.