No-Meat Meat Pie

No-Meat Meat Pie

6 servings
Preparation 30 min
Cooking 45 min

Standing 5 min

640 calories per serving 


Ingredients

33 button (white) mushrooms, thinly sliced   460 g
2 1/4 cups chickpeas/garbanzo beans (canned), rinsed and drained   560 mL
2 onions, chopped   400 g
1 leeks, chopped   300 g
4 cloves garlic, chopped    
3 tbsp canola oil   45 mL
1/4 cup white wine   65 mL
2 tbsp Dijon mustard   30 mL
1/2 tsp ground cinnamon   2 g
1/2 tsp allspice powder   2 g
1 pinch nutmeg, ground    
1 pinch salt   0.1 g
  ground pepper to taste    
2 servings Oil Pie Crust (Recipe)    

Before you start

Defrost the pastry dough at room temperature for 2 hours or overnight in the refrigerator. The dough should be flexible but still feel cold to the touch.

A blender or food processor will be very useful to chop the chickpeas.

Method

  1. Preheat the oven to 180°C/350°F. Place the rack in the lowest part of the oven.
  2. Using a food processor, chop the chickpeas. Set aside.
  3. Prepare the vegetables: Finely chop the mushrooms; chop the onions, leek, and garlic.
  4. In a saucepan, sauté the onion, leek, and garlic in the oil. Cook until softened, about 5 min. Add the mushrooms and sauté for 5 min. Add salt and pepper to taste. Add wine, mustard, and spices. Simmer until the wine has evaporated, about 3 min. Add chickpeas and mix well. Adjust the seasoning to taste. Set aside.
  5. Roll out the pastry and line a 23 cm (9 po) pie dish. Add the filling. Cut slits into the second pastry and cover the filling. Tightly seal by pressing down the rim using your fingers or a fork.
  6. Cook in the oven for 45 min. Let cool for 5 min and serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (340g)

Amount

% DV*

* DV = Daily Value

Calories

640

Fat

28 g

44 %

Saturated 2 g
+ Trans 0.5 g

14 %

Cholesterol

0 mg

Sodium

340 mg

14 %

Carbohydrate

82 g

27 %

Fibre

8 g

31 %

Sugars

4 g

Protein

14 g

Vitamin A

0 %

Vitamin C

15 %

Calcium

15 %

Iron

35 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: servings
Milk and Alternatives: 0 serving
Meat and Alternatives: ½ serving

More info

Claims

Free :
Added Sugar
Source of :
Calcium, Omega-3, Omega-6, Vitamin C
Good source of :
Magnesium, Pantothenic Acid, Zinc
Excellent source of :
Copper, Fibre, Folacin, Iron, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin E, Vitamin K

More info


This recipe is in the following categories: Beans/Legumes | Main courses/Entrées | High Fibre | High Iron | Kosher | Source of Omega-3 | Vegan | Vegetarian | Bake | Christmas


Oil Pie Crust

Oil Pie Crust

2 units
Rest 1 h
Preparation 10 min


Ingredients

3 cups white flour (all purpose)   400 g
2 tsp baking powder   5 g
1 pinch salt   0.1 g
2/3 cup water, cold   170 mL
1/2 cup canola oil, or corn   125 mL

Method

  1. Mix the dry ingredients in a bowl. Make a pit in the center, then add water and oil, mixing with a fork until the flour is humid, not more. Gather the dough into one (or more) ball(s),then wrap each ball in plastic. Chill 1 h in the refrigerator.
  2. Press each bowl into a round of about 1 inch thickness (2.5 cm). For best results, roll out the dough to 1/8 inch (3 to 4 mm) max.

This recipe is in the following categories: Halal | Kosher | Vegan | Vegetarian

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