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



1.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.

2.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.

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

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

5.Preheat and Prepare:

-Preheat your oven to 220°C (428°F).

-Line a baking tray or dish with parchment paper.

6.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.


Enjoy your delicious and easy-to-make Vegan Cabbage and Chickpea Pie!




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