2 years ago
asparagus
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Vegan Chickpea Pot Pie
INGREDIENTS
1 cup cubed butternut squash
2 parsnips, peeled and chopped
2 carrots, peeled and chopped
8 ounces sliced mushrooms
1 large leek, chopped
2 tablespoons olive oil, divided
3 cups vegetable broth
1/2 cup plain plant-based milk (I unsweetened plain almond milk)
1/2 cup flour (I used oat)
1 teaspoon dried oregano
1 teaspoon dried thyme
salt & pepper to taste
1 (15 ounce) can chickpeas, drained and rinsed
10 sheets phyllo dough
INSTRUCTIONS
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