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!