Chop your potatoes and carrots into bite-size pieces and boil in a pot for 8-10 minutes or until they are just beginning to be soft, but not fully cooked.
While those are boiling, chop your onion and saute in ¼ cup vegetable broth on medium heat. Once they are cooked add your ¼ cup wheat flour to the the pan and stir until the onions are evenly coated.
I like to chop the chickpeas a little so they're in smaller pieces, but you can skip this step if you would like.
Add your vegetable broth, cooked carrots and potatoes, chickpeas, peas, corn and pepper. Cook for another 3-5 minutes or until it begins to thicken a little and your peas and corn aren't frozen anymore. Place in a large corning-ware dish and set aside.
Cornbread topping directions:
First mix your 1 Tbsp flax meal and 3 Tbsp water together in a small bowl then set aside. In a separate bowl mix remaining ingredients. Once they are well combined add your flax meal mixture and stir well.
Place this in clumps on the top of your filling and then spread evenly.
Place in your oven that is heated to 400 degrees and bake for 20-25 minutes, or until the bread becomes lightly golden.
Let cool and serve. Don't forget to sprinkle your salt on after served.
Recipe by Green Leaves and Jam, a Plant-Based Diet at http://greenleavesandjam.com/vegan-pot-pie-with-cornbread-crust/