Today on the blind, vegan. I share my brand new recipe for a delicious, vegan chickpea, vegetable pot pie that anyone can make. The ingredients are: one can of chickpeas, one bag of frozen mixed vegetables, three stocks of celery chart, 1/2 of onion, chopped, two carrots, chopped, three) garlic chart, 1 teaspoon pink, Himalayan salt, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, two coats of heavy cream, One 16 ounce bottle of water, 2 tablespoons of vegetable stock powder, 1/4 cup of vegan butter, 3 tablespoons of flour, cook, butter, carrots, garlic, celery, and onion, with pink Himalayan salt, garlic powder, and black pepper. Add all 3 tablespoons of flour mix well and chill call vegetables are coded in butter, seasonings and flour. Add chickpeas, heavy cream, water and vegetable broth powder mix well let's turn on medium on for 15 to 20 minutes before putting into an 8 x 8" pan. Please pie crust on top of ingredients. Make a slit in each piecrust to let Aaron come through place into 425°F oven for 50 to 60 minutes or until crust is golden brown. This recipe feeds four people. Please follow call, share and review the episode on all platforms where podcast or download it. Thank you so much for your support, and I will see you in the next episode of the blind vegan