Servings: 4
Equipment
- 1 cast iron skillet 10 inch
Ingredients
Filling
- 2 Tbsp butter
- 1 onion diced
- 1 rib celery diced
- 2 cloves garlic diced
- ½ cup all purpose flour
- 1½ cup no chicken base bouillon
- ½ cup plant milk
- ½ Tbsp fresh thyme chopped
- 1 can chickpeas
- 2 cups frozen veggie mix carrots, peas, green beans
- ½ tsp salt or to taste
- ½ tsp black pepper
Crust
- puff pastry store bought
- plant milk
- salt
Instructions
- In a 10 inch cast iron skillet, melt 2 Tbsp butter over medium-high heat. Once butter has melted add the chopped 1 onion, 1 rib celery, ½ Tbsp fresh thyme, and 2 cloves garlic. Let that cook until soft and onion is translucent. Season with ½ tsp salt and ½ tsp black pepper
- Add in the ½ cup all purpose flour and cook that for a couple minutes to remove the raw flour taste and smell. It should form some little clusters.
- Add ½ cup plant milk and stir that in until there are no more clumps and you get a creamy béchamel consistency. Then add 1½ cup no chicken base broth, 2 cups frozen veggie mix, and drained 1 can chickpeas.
- Once everything is incorporated, turn off the heat and add the puff pastry over the top of the iron skillet. Brush on some plant milk and sprinkle with salt. Cut some slits for air flow and cuteness. Bake in the oven at 400℉ for about 30 minutes or until puff pastry is golden brown.
Notes
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