INGREDIENTS
16 oz
Chickpeas, canned
1/2 cup
Flat-leaf parsley, fresh
1 cup
Kale, loosely packed
2
Medjool dates, pitted and diced
3 cups
Mushrooms, mixed
1/4 tsp
Orange, zest
1/2 cup
Red bell pepper
1/4 tsp
Rosemary, fresh
3
Sage, leaves fresh
1/2 cup
White onion
2/3 cup
Vegetable broth
1/8 tsp
Black pepper
1/3 cup
Corn meal, fine
1/3 cup
Nutritional yeast
1/4 tsp
Salt
1 tbsp
Olive oil, extra virgin
2/3 cup
Hazelnuts, raw
1
Premade vegan pie crust
1/4 cup
Orange juice, fresh