Yes, I have gotten quite bad at keeping up with Vegan MOFO, and this will be the last prompt that I will make a post for. I technically will be posting a review of How It All Vegan, which was suppose to be my favorite vegan cookbook. But this post was for the prompt “What was your first vegan meal?” Truthfully I probably had some vegan meals before I went “vegan.” I had spaghetti and tomato sauce plenty of times. But, when I first started my vegan journey in college, I remember making many meals from How It All Vegan and The Garden of Vegan.
So this dish is from The Garden of Vegan, and it has been altered a lot over the years. My culinary skills have gotten better, and my pantry has gotten larger. But this use to be my impress a person type of dish. Back in the day I use to live on 16th and Webster in Philadelphia. It is funny seeing how much it has changed, at the time we had a rowhome that had no neighboring buildings. It looks like there are now buildings sitting next to it. I was about a mile away from my classes, and even further from a lot of the grocery stores. I needed a bike pretty badly.
My roommate’s boyfriend was really into biking culture, and had a spare bike to give her. She had no intent of actually biking around, and the bike was much too tall for her. So like any college student, I chimed in if he was interested in giving me the bike…. for free. We struck a deal, he would give me the bike if I made him a vegan dish. He really couldn’t think of anything that didn’t have meat, cheese, or eggs in it. Naturally he loved the meal.
I still have my bike, though it is reaching the end of it’s usefulness. I hate biking in the suburbs because no one treats you properly on the roads. Plus we have a storage issue with the bikes, and I need to fix the wheel, which I am putting off.
As mentioned before, there has been lots of alterations with this dish. For starters, the pie cuts best when it has time to sit. In fact, these photos were taken the next day when the pie was really cold. You can also play around with all the veggies you pick for the inside, use whatever you have kicking around in your fridge and adjust cooking times.
I also have altered the pie crust quite a lot. I remember taking the dough and just squishing it around to fill in any holes in the past. But as I make more pie crusts for desserts, I’ve learned a few tricks. Mostly upping the fat and adding some besan instead of all flour. Sadly, I didn’t chill the dough long enough and didn’t flour the surface enough, so the pie crust is a little… funky looking.
- 1/2 cup cooked chickpeas
- 1 cup all purpose flour
- 1/2 cup besan/chickpea flour
- 1 tsp salt
- 1/2 tsp cumin
- 1/2 vegetable shortening or vegan butter
- 1/4 water*
- 1 onion diced
- 2 stalks celery diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 carrots, peeled and diced
- 2 cups cauliflower florets
- 1 cup frozen peas
- 1 1/2 cups chickpeas, drained
- 1 tbsp curry powder
- 2 cups diced tomatoes
- 1/2 cups coconut milk
- 1 1/2 tsp salt
1In a food processor, blend together the 1/2 cup chickpeas, until mashed up. Add all purpose flour, besan/chickpea flour, salt, and cumin. Blend again. Add the vegetable shortening in small cold cubes. Blend until mixed in with flour. 2Turn the food processor on and slowly add the water in a steady stream. When the dough looks like it is forming a ball, stop. Divide the dough into two flatten balls wrapped in seran wrap. Keep in the fridge for preferably 2 hours, or until you are done making the filling. 3Preheat the oven for 375°F 4In one bowl put together the chopped onion, celery, and bell peppers. In another bowl add the carrots, cauliflower, peas, and curry together. In another bowl put together the diced tomatoes, chickpeas, stock, and salt. 5In a large stock pot or wok, heat up some oil. Add the onion, celery, and bell peppers to the pan. Saute for 5 minutes until onions are translucent. Add the carrots, cauliflower, peas, and curry powder. Saute for another 5 minutes. 6Once the carrots and cauliflower are softening, add the remaining ingredients. Bring to a boil, then reduce to a simmer. Cook for 10 minutes, making sure most of the liquid boils off and all veggies are soft. 7Roll out the dough in a large circle for the bottom of the pie pan. Carefully place the dough in the pan, trimming off any extra dough or patching any holes if needed. Roll out the second half of the dough in a large circle so it will cover the filling. 8Carefully add the pie filling. Take the rolled out dough and cover the filling. Make sure you score the top, and pinch the edges to seal the pie. 9Place pie in the oven and bake for 45 minutes, until the top browns. Once fully cooked, let sit for 10 minutes or longer to let the juices set. *Feel free to make part of this water a little bit of apple cider vinegar or vodka to help with the flakiness.