No-Meat Meat Pie

4 Reviews
100% would make this recipe again

Preparation : 30 min Cooking : 45 min Standing : 5 min
640 calories/serving
  • Can be done in advance
  • Less easy
  • Vegan
  • Lactose Free
  • Nuts & Peanuts Free
  • Kosher
  • Vegetarian


33 button (white) mushrooms, finely chopped 460 g
2 1/4 cups chickpeas/garbanzo beans (canned), rinsed and drained 560 mL
2 onions, chopped 400 g
1 leeks, chopped 300 g
4 cloves garlic, chopped
3 tbsp canola oil 45 mL
1/4 cup white wine 65 mL
2 tbsp Dijon mustard 30 g
1/2 tsp ground cinnamon 2 g
1/2 tsp allspice powder 2 g
1 pinch nutmeg, ground
1 pinch salt 0.2 g
ground pepper to taste
2 servings Oil Pie Crust

Before you start

A blender or food processor will be very useful to chop the chickpeas.


  1. Preheat the oven to 180°C/350°F. Place the rack in the lowest part of the oven.
  2. Using a food processor, chop the chickpeas. Set aside.
  3. Prepare the vegetables: Finely chop the mushrooms; chop the onions, leek, and garlic.
  4. In a saucepan, sauté the onion, leek, and garlic in the oil. Cook until softened, about 5 min. Add the mushrooms and sauté for 5 min. Add salt and pepper to taste. Add wine, mustard, and spices. Simmer until the wine has evaporated, about 3 min. Add chickpeas and mix well. Adjust the seasoning to taste. Set aside.
  5. Roll out the pastry and line one or two 23 cm (9 po) pie dish. Add the filling. Cut slits into the second pastry and cover the filling. Tightly seal by pressing down the rim using your fingers or a fork.
  6. Cook in the oven for 45 min. Let cool for 5 min and serve.

Nutrition Facts Table

per 1 serving (250 g)


% Daily Value




28 g

44 %

Saturated 2.2 g
+ Trans 0.6 g

14 %


0 mg


350 mg

15 %


82 g

27 %


8 g

31 %


4 g

Net Carbs

74 g


14 g

Vitamin A

0 %

Vitamin C

15 %


13 %


37 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Copper, Fibre, Folacin, Iron, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin E, Vitamin K
Good source of  :
Magnesium, Pantothenic Acid, Zinc
Source of  :
Calcium, Omega-3, Omega-6, Vitamin C


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 4 ½
Vegetables 2
Meat and Alternatives ½
Fats 5

15% to 25% savings from one merchant to another. Imagine how much you could save on a full grocery cart!

Subscribe to our PLUS or PREMIUM plans and save $150/month* on your groceries.

I want to maximize my savings * Based on an average-sized household of 2.5 people

Leave a review

You have to be logged in to leave a review

Members' Reviews

4 Reviews (4 with rating only ) 100% would make this recipe again

This recipe is in the following categories

Beans/Legumes | Main courses/Entrées | Source of Omega-3 | Vegetarian | High Iron | Kosher | Vegan | High Fibre | Bake | Christmas

Our weekly newsletter includes:

  • Recipes, tips and advice on healthy eating
  • Occasional promotions on products & services from SOSCuisine and some trusted partners
  • Occasional invitations to help scientific research by answering surveys or participating in studies
  • Your email address will never be shared without your permission and you may unsubscribe at any time.
SOSCuisine, 3470 Stanley, Suite 1605, Montreal, QC, H3A 1R9, Canada.