Delicious! This delicately flavored mushroom and onion
"pot pie" is perfect for autumn or winter meals.
Vegan! Rich in proteins, calcium, and iron.
Very low -to- no saturated fats. No cholesterol.
Prep. Time (including resting time for the dough): 2 & half hours
Baking Time: 25 min.
Suggested serving: Main course. Serve with a side salad and/or fruits.
( 1 cup = 8 oz.)
1 & 1/2 cup (210 g) chickpea flour
1/4 cup (60 g) cornstarch
1/4 cup (60 ml.) melted margarine
1/4 cup (60 ml.) olive oil
3/4 cup (6 oz.) warm water
2 teaspoons dry yeast
1 teaspoon garlic powder
1 teaspoon sugar
tarragon, to taste
chives, to taste
dash or two of curry powder
dash or two of salt
some wheat or rice flour
(to sprinkle, liberally, on the baking pans)
approx. 1 cup of mushrooms, chopped
approx. 1/4 cup onions, chopped
approx. 1/4 cup green peas (thawed)
additional olive oil
Baking materials needed:
Large mixing bowl
2 9-inch baking pans, or 1 large cookie sheet/large baking tray
Dinner plate or plastic wrap
Soup spoon & tea spoon
Preparing the Dough:
Mix the cornstarch, chickpea flour, yeast, and spices
Add the water, oil, and margarine
Mix (about 5 minutes) -- dough should be well blended and sticky
(add a little extra olive oil if it seems too dry)
Cover the bowl with a plate or plastic wrap, set in a warm place for about an hour & a half.
The dough will rise, slightly.
Filling the Dough & Baking:
Preheat the oven to 390Â° F (200Â° C )
Liberally sprinkle the baking pans/sheet with flour
Take half the dough, place on the baking pan/sheet and gently press down, evenly,
making approx. a 9 inch square
Place half of the filling into the center of the square, and drizzle with additional olive oil
Gently fold the sides of the dough inwards, molding the dough into a fat, round "volcano",
about 6 inches wide at the base
Press a fork around the sides, making vertical grooves around the outside of the pie
Sprinkle additional salt on the pie
(Repeat, making a second pie)
Bake for 25 minutes, until the dough is firm and slightly browned
Allow the pie to sit for about 4 - 5 minutes before removing, gently, with spatula