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Vegan Cabbage and Chickpea Pie

Vegan Cabbage and Chickpea Pie

Vegan Cabbage and Chickpea Pie

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/

10 thoughts on “Vegan Cabbage and Chickpea Pie”

    1. Free Recipe Network

      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! 🙂

  1. Avatar photo

    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.

  2. Avatar photo

    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.

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