This Vegan Cabbage and Chickpea Pie is a savory, plant-based dish that features a filling of sautéed cabbage, chickpeas, onions, garlic, and spices. The combination of cabbage and chickpeas creates a satisfying and nutritious filling, while the crisp, flaky pie crust holds it all together. Perfect for meal prep, this pie is a great way to enjoy a comforting and nutritious vegan meal.

Ingredients:

  • For the filling:
    • 1 medium head of cabbage, finely shredded (about 4 cups)
    • 1 can (15 oz) chickpeas, drained and mashed
    • 1 medium onion, diced
    • 2 cloves garlic, minced
    • 1 tbsp olive oil (or any cooking oil)
    • 1/2 tsp ground turmeric
    • 1/2 tsp ground cumin
    • 1/4 tsp smoked paprika (optional, for a smoky flavor)
    • 1/2 tsp salt (or to taste)
    • 1/4 tsp black pepper
    • 1 tbsp soy sauce (or tamari for gluten-free)
    • 1 tbsp lemon juice (for brightness)
    • 1/2 cup vegetable broth or water (for moisture)
  • For the crust:
    • 1 package of vegan pie crust (store-bought or homemade)
    • 1 tbsp plant-based milk (for brushing the crust)

Instructions:

  1. Prepare the filling:
    • Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 4-5 minutes until softened.
    • Add the minced garlic and sauté for an additional 1 minute, until fragrant.
    • Add the shredded cabbage, turmeric, cumin, paprika (if using), salt, and pepper. Cook, stirring occasionally, for 5-7 minutes until the cabbage begins to soften.
    • Stir in the mashed chickpeas, soy sauce, lemon juice, and vegetable broth. Let everything cook together for another 5 minutes, allowing the flavors to meld and the mixture to become tender. Taste and adjust the seasoning as needed. Remove from heat and let the filling cool slightly.
  2. Prepare the pie crust:
    • Preheat your oven to 375°F (190°C).
    • Roll out one portion of the pie crust on a lightly floured surface and fit it into a 9-inch pie dish. Trim any excess dough, leaving a small overhang around the edges.
    • Pour the cabbage and chickpea filling into the pie crust, spreading it evenly.
  3. Top and seal the pie:
    • Roll out the second portion of the pie crust and place it over the filling. Use your fingers or a fork to crimp the edges together and seal the pie.
    • Cut a few small slits in the top crust to allow steam to escape during baking.
    • Brush the top crust with a light coating of plant-based milk to give it a golden finish.
  4. Bake:
    • Place the pie in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and crispy. If the edges of the crust start to brown too quickly, cover them with foil to prevent burning.
  5. Serve:
    • Let the pie cool for about 10 minutes before slicing. Serve warm, and enjoy your comforting Vegan Cabbage and Chickpea Pie!

Nutrition (per serving, approximate):

  • Calories: 280-320 kcal (depends on the crust and filling ingredients)
  • Carbohydrates: 35-40g
  • Protein: 8-10g
  • Fat: 15-18g (depending on the crust and oil used)
  • Fiber: 6-7g
  • Sodium: 300-400mg (depends on soy sauce and seasonings)

Note: Nutritional values may vary depending on the specific ingredients used, especially the type of crust.

Why You’ll Love It:

  • Hearty & Nutritious: Packed with cabbage, chickpeas, and spices, this pie is not only flavorful but also filled with protein, fiber, and essential nutrients.
  • Comforting & Satisfying: The warm, savory filling combined with a flaky, golden crust makes it the perfect dish for a cozy meal.
  • Easy to Make: With a simple filling and store-bought crust, this pie comes together quickly and makes for a great make-ahead meal.
  • Versatile: You can easily customize the filling by adding other veggies, like carrots, peas, or potatoes, or adjust the spices to suit your taste!