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Serves: 3-4
For the Pie Dough:
1 cup all-purpose flour
½ cup whole-wheat pastry flour
¼ teaspoon salt
4 Tablespoons cold vegan "butter", cut into pieces
cold water
For the Filling:
1 cup sweet potato, peeled and cubed (or use frozen cubed butternut squash)
2 tablespoons olive oil
1 clove garlic, minced
¼ cup all-purpose flour
2 cups vegetable broth
1 teaspoon curry powder
sea salt and pepper to taste
1 cup frozen mixed vegetables
½ cup frozen mini-pearl onions
1 cup chickpeas, cooked (I used canned chickpeas)
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