VEGETABLE POT PIE
Vegetable pot pie was one of the only ways my mother could get me to eat my vegetables with glee when I was growing up. The vegetables were smothered in a thick, creamy sauce between two pie crusts. What’s not to love? Well, this recipe is a healthier version of those pot pies I loved as a child. The sauce is now made with coconut milk and nutritional yeast, and the filling of colourful, antioxidantrich mixed vegetables has protein-packed chickpeas added in. Still an awesome way to eat my veggies!