Cabbage and Chickpea Pie

This recipe is adapted from Free Recipe Network and makes approximately 3 servings. Enjoy hot or cold.

Ingredients

For the Filling:

• Half a medium cabbage, finely chopped

• Half an onion, finely chopped

• 1 large or 2 small carrots, grated

• 2 tablespoons of vegetable oil

• 1 teaspoon of salt

• Pepper, to taste

• 1 15-oz. can chickpeas, drained

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

Preheat and Prepare:

1. Preheat your oven to 425°F.

2. Line a baking tray or dish with parchment paper.

Prepare the Filling:

1. In a large skillet, heat the vegetable oil over medium-high heat.

2. 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.

3. Season with 1 teaspoon of salt and pepper to taste. Remove from heat.

Prepare the Batter:

1. In a small bowl, whisk together the plant-based milk and ground flaxseed. Let it sit for about 10 minutes to thicken.

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

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

Assemble and Bake:

1. Pour a thin layer of the prepared batter onto the lined baking tray and spread it evenly.

2. Sprinkle half of the chickpeas over the batter.

3. Spoon the sautéed vegetable mixture over the chickpeas and spread it evenly.

4. Sprinkle the remaining chickpeas over the vegetables.

5. Pour the rest of the batter over the filling and spread it gently to cover it.

6. 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:

1. Remove from the oven and let it cool slightly.

2. Cut into squares and serve either hot or cold. Enjoy!

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