Vegan Cabbage and Chickpea Pie
Ingredients
For the Filling:
500 g of cabbage, finely chopped
100 g of onions, finely chopped
100 g of carrots, grated
2 tablespoons of vegetable oil
1 teaspoon of salt
Pepper, to taste
400 g chickpeas
For the Batter:
1 cup (240 ml) of plant-based milk (e.g., almond, soy, or oat)
3 tablespoons of ground flaxseed
1/2 teaspoon of salt
1/2 cup (100 g) of vegan sour cream
1 cup (120 g) of all-purpose flour
1 teaspoon 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 and Prepare:
Preheat your oven to 220°C (428°F).
Line a baking tray or dish with parchment paper.
Assemble and Bake:
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.
Bake:
Place the tray in the preheated oven and bake for about 20 minutes or until the top is golden and the pie is firm.
Serve:
Remove from the oven and let it cool slightly.
Cut into squares and serve either hot or cold.
https://freerecipenetwork.com/vegan-cabbage-and-chickpea-pie/
Love this. Do you know how many calories a serve?
Here is the approximate calorie count for each ingredient in this recipe:
– Cabbage (500 g): 105 calories
– Onions (100 g): 40 calories
– Carrots (100 g): 41 calories
– Vegetable oil (2 tablespoons): 240 calories
– Salt (1 teaspoon): 0 calories
– Pepper (to taste): 0 calories
– Chickpeas (400 g): 720 calories
– Plant-based milk (1 cup): 60-120 calories
– Ground flaxseed (3 tablespoons): 150 calories
– Vegan sour cream (1/2 cup): 200-300 calories
– All-purpose flour (1 cup): 455 calories
– Baking powder (1 teaspoon): 2 calories
Please note that the calorie count of plant-based milk and vegan sour cream may vary depending on the brand and type you use.
So doing the math: 2013 TTL / 12 servings = 168 calories per serving approximately. I hope this helps! 🙂
What can I use instead of sour cream?
You could use Greek yogurt, Cottage cheese, Coconut milk
Love veggies
Made it today, and it turned out really well. Love it. Thank you
What size of baking/casserole dish are you using? I made this today and after pouring out the batter, I realized my dish was too large; it still turned out but if I make it again, I would use a smaller dish.
I made this, I substitute the sour cream for ricotta cheese, it came out great!!! The next time I make this.. I will add some ginger to balance out the sweetness off the cabbage.
How to cook chickpeas?
Apologies for putting cooked chickpeas. It was only meant to say chickpeas. 🙂