Adapted from Happy Herbivore by Lindsay S. Nixon
If you have any leftover vegetables and beans you need to use up, this is the recipe for you, hence the name. However, it’s also great if you don’t have leftover vegetables. It’s easy and quick to make and it’s also vegetarian comfort food.
Yield: 2-3 servings
- ½ cup vegetable broth
- ½ cup frozen peas
- ½ cup chopped carrots
- ½ cup canned corn, drained and rinsed
- 1 cup canned chickpeas, drained
- 1½ cups milk (I used almond milk), divided
- ½ cup + 1 ½ tablespoons whole wheat flour, divided
- 1½ tablespoons nutritional yeast
- 1 teaspoon dried sage
- ½ teaspoon baking powder
- Preheat the oven to 425F (218C).
- Line a skillet with ½ cup of vegetable broth and sauté the vegetables until fork-tender and any frozen vegetables are thawed.
- Whisk 1 cup of milk, 1½ tablespoons of flour, nutritional yeast and sage together. Pour over the vegetables and bring to a near-boil. Reduce the heat to low, stir and simmer until thick and gravy-like. Add salt and pepper to taste.
- Pour vegetable mixture into a 9-inch bread pan and set aside.
- In a mixing bowl, whisk together the remaining ½ cup of flour and baking powder together. Add the remaining ½ cup of milk and whisk again. Pour on top of the vegetable mixture and use a spoon or spatula to spread the batter out evenly.
- Bake in the preheated oven for 10-15 minutes or until the crust is cooked through.
Comments: I used frozen peas, fresh carrots, canned corn and canned chickpeas. However, this is a very versatile recipe. It’s best to use classic potpie vegetables like peas, corn, carrots, parsnips and celery and beans like chickpeas or white beans. You can also use a frozen mix of vegetables. Your choice.