Vegan Cabbage and Chickpea Pie

 

Ingredients

For the Filling:

500 gm of cabbage, finely chopped

100 gm of onions, finely chopped

100 gm of carrots, grated

2 tbsp of vegetable oil

salt and Pepper, to taste

400 gm of cooked chickpeas

For the Batter:

1 cup (240 ml) of plant-based milk (e.g., almond, soy, or oat)

3 tbsp of ground flaxseed

1/2 tsp of salt

1/2 cup (100 g) of vegan sour cream

1 cup (120 g) of all-purpose flour

1 tsp of baking powder

 

Directions

Prepare the Filling:

In a large skillet, heat the vegetable oil over medium-high heat.

Add the grated carrots, finely chopped onions, and finely chopped cabbage. Sauté until they become soft and slightly browned, which should take about 15-20 minutes.

Season with 1 teaspoon of salt and pepper to taste. Remove from heat.

Prepare the Batter:

In a small bowl, whisk together the plant-based milk and ground flaxseed. Let it sit for about 10 minutes to thicken.

In a large mixing bowl, whisk together the salt, vegan sour cream, all-purpose flour, and baking powder until well combined.

Add the thickened milk and flaxseed mixture to the batter and whisk until you have a smooth batter.

Preheat your oven to 220°C (428°F).

Line a baking tray or dish with parchment paper.

Pour a thin layer of the prepared batter onto the lined baking tray and spread it evenly.

Sprinkle half of the chickpeas over the batter.

Spoon the sautéed vegetable mixture over the chickpeas and spread it evenly.

Sprinkle the remaining chickpeas over the vegetables.

Pour the rest of the batter over the filling and spread it gently to cover it.

Place the tray in the preheated oven and bake for about 20 minutes or until the top is golden and the pie is firm.

Remove from the oven and let it cool slightly.

Cut into squares and serve either hot or cold.

 

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