Garbanzo Pot Pie

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Source: Mommy Logan

  • 1 medium onion, diced
  • 1 stalk celery
  • 2 tbs green pepper, diced
  • 1 potato, raw, diced in 1/2" cubes
  • 1 1/2 cups garbanzos, cooked
  • 1 can mushroom soup or parsley sauce
  • 1 cup peas, frozen
  • to taste salt
  • 1 tsp chicken seasoning
  • 1 Wheat Oil Pastry crust

Cook garbanzos. Cook diced vegetables with a little water. Add garbanzos, mushroom soup, frozen peas, salt, and seasonings. Pour into flat Pyrex baking dish. Cover with whole wheat pie or whole wheat biscuit dough cut into rounds. Bake until crust is browned and done at 400 degrees about 25-30 minutes.

Variations: If you don't have/don't want to use the canned mushroom soup, the following works fairly well:

  • 2 tbs butter
  • 2 tbs flour (King Arthur gluten-free multi-purpose flour works also)
  • 1 cup warm milk (I heat in the microwave 1 1/2 min)
  • 5 dried shiitake mushrooms

Grind the shiitake mushrooms into a powder (I use my coffee/spice grinder). In a pan, melt butter and then add flour and stir until until blended well with no lumps. Add the warm milk and stir carefully to dissolve any lumps until it starts to thicken. Turn off the heat and add the powdered mushrooms. If desired, add salt.

Nutritional Information

Servings Per Recipe: 4

Nutritional information includes the wheat oil pastry.

10% of calories from protein
48% of calories from carbs
43% of calories from fat

Calories521.47
Total Fat26.34 g
Saturated Fat2.59 g
Polyunsaturated Fat12.35 g
Monounsaturated Fat6.08 g
Omega-30.03 g
Omega-60.30 g
Cholesterol 3.17
Sodium 1302.17 mg
Potassium 453.24 mg
Total Carbohydrate 66.01 g
Dietary Fiber 11.12 g
Sugars 6.79 g
Protein 13.60 g
Vitamin A 25 %
Vitamin C 80 %
Calcium 5 %
Iron 19 %
Vitamin D 0 %
Vitamin E 0 %
Vitamin K 17 %
Thiamin 27 %
Riboflavin 13 %
Niacin 19 %
Vitamin B6 15 %
Folate 22 %
Vitamin B12 0 %
Biotin 0 %
Pantothenic Acid 6 %
Phosphorus 15 %
Iodine 0 %
Magnesium 13 %
Zinc 8 %
Selenium 28 %
Copper 11 %
Manganese 50 %
Chromium 0 %
Molybdenum 0 %
Chloride 0 %