Vegan Cabbage and Chickpea Pie
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 of cooked 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
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 cooked 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.