Vegan Cabbage and Chickpea Pie

Vegan Cabbage and Chickpea Pie: A Culinary Tapestry of Plant-Powered Delight

Introduction:

Embark on a gastronomic journey that celebrates the union of humble cabbage and protein-rich chickpeas in our Vegan Cabbage and Chickpea Pie. Crafted with care, this savory pie exemplifies the harmony achievable in plant-based cooking. From the medley of finely chopped cabbage, onions, and grated carrots to the delectable batter embracing every layer, this recipe invites you to savor layers of flavors. Join us as we delve into the meticulous details, creating a culinary tapestry that transcends the ordinary and captivates your palate.

Ingredients at a Glance:

For the Filling:

1. Cabbage (500 g):
   • Embrace the cruciferous goodness of cabbage, finely chopped to create layers of texture.
2. Onions (100 g):
   • The aromatic allure of onions adds depth and fragrance to the filling.
3. Carrots (100 g):
   • Grated carrots infuse natural sweetness and vibrant color into the savory mix.
4. Vegetable Oil (60 ml):
   • A touch of vegetable oil provides the canvas for caramelizing the vegetables, enhancing their rich flavors.
5. Salt (1 teaspoon):
   • Elevate the taste profile with a judicious amount of salt, ensuring a well-seasoned filling.
6. Pepper:
   • A sprinkle of pepper adds a subtle kick, harmonizing with the other elements.
7. Cooked Chickpeas (400 g):
   • Protein-packed chickpeas contribute heartiness and nutritional value to the pie.

For the Batter:

8. Plant-Based Milk (240 ml):
   • Opt for almond, soy, or oat milk, creating a dairy-free base for the batter.
9. Ground Flaxseed (3 tablespoons):
   • Ground flaxseed, when combined with milk, forms a plant-based alternative to traditional eggs, binding the batter.
10. Salt (Half a teaspoon):
    • A measured amount of salt ensures balance and enhances the overall savory appeal.
11. Vegan Sour Cream (100 g):
    • Vegan sour cream adds a tangy richness, creating a luscious and creamy texture.
12. Flour (100 g):
    • All-purpose flour forms the backbone of the batter, contributing structure and consistency.
13. Baking Powder (4 g):
    • Baking powder introduces a light and airy quality to the batter, ensuring a delightful rise during baking.

Directions Unveiled:

Vegetable Symphony:

1. Chop and Grate:
   • Begin by finely chopping cabbage and onions, while grating the vibrant carrots.
2. Sauté with Precision:
   • In a generous skillet, heat vegetable oil over medium-high heat. Sauté carrots, onions, and cabbage until soft and gently browned. Season with salt and pepper, inviting a savory dance of flavors.

Batter Alchemy:

3. Flaxseed Infusion:
   • In a small bowl, whisk together plant-based milk and ground flaxseed. Allow it to sit, witnessing the flaxseed transform into a thickening agent.
4. Batter Symphony:
   • In a spacious bowl, whisk together salt, vegan sour cream, flour, and baking powder. Introduce the flaxseed-infused milk, whisking until a smooth and harmonious batter emerges.

Artistry in Assembly:

5. Preheat and Prepare:
   • Preheat the oven to 220°C (428°F) and line a baking tray with parchment paper, setting the stage for baking brilliance.
6. Layer by Layer:
   • Pour a thin layer of batter onto the prepared tray, spreading it evenly to create a foundation.
7. Chickpea Crescendo:
   • Sprinkle half of the cooked chickpeas over the batter, creating a robust layer within the pie.
8. Vegetable Rhapsody:
   • Spoon the sautéed vegetable mixture over the chickpeas, allowing the flavors to meld in a symphony of taste and texture.
9. Batter Envelopes:
   • Sprinkle the remaining chickpeas over the vegetables, as the remaining batter envelops the filling in a seamless embrace.
10. Bake to Perfection:
    • Let the pie bake for 20 minutes or until golden and firm, witnessing the alchemical transformation of raw ingredients into a delectable masterpiece.

Culinary Crescendo:

11. Optional Brilliance:
    • For an extra touch of brilliance, consider broiling the casserole for 2-3 minutes, unveiling a golden-brown crown.
12. Serving Elegance:
    • As the pie emerges hot from the oven, cut into squares, each revealing a layered masterpiece of plant-powered delight.
13. Hot or Cold Serenade:
    • Enjoy your Vegan Cabbage and Chickpea Pie hot or relish it cold, savoring the nuanced flavors that develop as it cools.

Notes for Culinary Harmony:

• Frozen Broccoli Substitution:
  • In the absence of fresh broccoli, frozen broccoli can seamlessly substitute, maintaining the dish’s vibrancy.
• Nut-Free Adaptation:
  • For a nut-free alternative, replace cashews with sunflower seeds, ensuring a similarly rich texture.
• Blending Wisdom:
  • If a high-speed blender is unavailable, soak cashews in boiling water and drain before blending for a smoother consistency. Alternatively, strain the sauce through a nut milk bag.
• Cheese Sauce Alchemy:
  • The cheese sauce may appear runny after blending but will achieve optimal thickness during the baking process.
• Temperature Sensitivity:
  • Best enjoyed hot from the oven, as the cheese sauce may thicken upon cooling. Leftovers can be reheated for a creamy revival.

Conclusion:

In conclusion, our Vegan Cabbage and Chickpea Pie stands as a testament to the artistry achievable in plant-based cuisine. A symphony of flavors unfolds as the layers of cabbage, chickpeas, and a luscious batter harmonize on your plate. Whether relished hot or cold, each square reveals a nuanced interplay of textures and tastes. Elevate your dining experience with this culinary masterpiece, embracing the essence of plant-powered delight in every bite.

Vegan Cabbage and Chickpea Pie

Ingredients:
For the filling:

• 500 g of cabbage
• 100 g of onions
• 100 g of carrots
• 60 ml of vegetable oil
• 1 teaspoon of salt
• Pepper
• 400 g of cooked chickpeas

For the batter:

• 240 ml of plant-based milk (such as almond, soy, or oat)
• 3 tablespoons of ground flaxseed
• Half a teaspoon of salt
• 100 g of vegan sour cream
• 100 g of flour
• 4 g of baking powder

Directions:

1. Finely chop the cabbage and the onions.
2. Grate the carrots.
3. In a large skillet, heat the oil over medium-high heat and cook the carrots, onions, and cabbage, stirring occasionally, until soft and slightly browned, about 15 to 20 minutes. Season with salt and pepper.
4. In a small bowl, whisk together the milk and the flaxseed and let it sit for 10 minutes to thicken.
5. In a large bowl, whisk together the salt, sour cream, flour, and baking powder until well combined. Add the milk and flaxseed mixture and whisk until smooth.
6. Preheat the oven to 220°C (428°F) and line a baking tray with parchment paper.
7. Pour a thin layer of batter on the prepared tray and spread it evenly.
8. Sprinkle half of the cooked chickpeas over the batter.
9. Spoon the vegetable mixture over the chickpeas and spread it evenly.
10. Sprinkle the remaining chickpeas over the vegetables.
11. Pour the rest of the batter over the filling and spread it gently to cover it.
12. Bake for 20 minutes or until golden and firm.
13. Cut into squares and serve hot or cold.

Enjoy your vegan cabbage and chickpea pie!