Introduction: Embark on a culinary adventure with our Vegan Cabbage and Chickpea Pie, a savory masterpiece that combines the earthy flavors of cabbage and chickpeas with aromatic herbs and spices, all encased in a flaky pastry crust. This hearty dish is perfect for vegans, vegetarians, and anyone seeking a satisfying and nutritious meal option. Whether you’re hosting a dinner party or simply craving a comforting homemade pie, this recipe is sure to impress.
Ingredients: For the Filling:
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 small head of cabbage, thinly sliced
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon soy sauce or tamari
- 1 tablespoon tomato paste
- 1/4 cup vegetable broth
For the Pastry:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup vegan butter or margarine, chilled and diced
- 4-6 tablespoons ice water
Instructions:
- Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish with vegan butter or cooking spray.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
- Add the sliced cabbage to the skillet and cook until wilted, stirring occasionally, about 5-7 minutes.
- Stir in the drained and rinsed chickpeas, ground cumin, paprika, dried thyme, salt, and pepper. Cook for an additional 2-3 minutes to allow the flavors to meld.
- In a small bowl, mix together the soy sauce or tamari, tomato paste, and vegetable broth. Pour the mixture over the cabbage and chickpea mixture in the skillet. Stir well to combine and simmer for another 5 minutes, until the liquid is absorbed. Remove from heat and set aside.
- To prepare the pastry, in a large mixing bowl, combine the all-purpose flour and salt. Add the chilled and diced vegan butter or margarine, and use a pastry cutter or fork to cut it into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until a dough forms. Be careful not to overmix.
- Divide the pastry dough into two equal portions. Roll out one portion on a lightly floured surface to fit the bottom of the prepared pie dish.
- Transfer the rolled-out pastry dough to the pie dish, pressing it gently into the bottom and up the sides.
- Spoon the cabbage and chickpea filling into the pie dish, spreading it out evenly.
- Roll out the remaining portion of pastry dough on a lightly floured surface to fit the top of the pie. Carefully place it over the filling, and trim any excess dough around the edges.
- Use a fork to crimp the edges of the pastry together to seal the pie.
- Cut a few small slits in the top of the pastry to allow steam to escape during baking.
- Optional: Brush the top of the pastry with a little non-dairy milk or melted vegan butter for a golden finish.
- Place the pie dish on a baking sheet to catch any drips, and bake in the preheated oven for 35-40 minutes, or until the pastry is golden brown and crisp.
- Once baked, remove the Vegan Cabbage and Chickpea Pie from the oven and let it cool for a few minutes before slicing and serving.
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Introduction: Embark on a culinary adventure with our Vegan Cabbage and Chickpea Pie, a savory masterpiece that combines the earthy flavors of cabbage and chickpeas with aromatic herbs and spices, all encased in a flaky pastry crust. This hearty dish is perfect for vegans, vegetarians, and anyone seeking a satisfying and nutritious meal option. Whether you’re hosting a dinner party or simply craving a comforting homemade pie, this recipe is sure to impress.
Ingredients: For the Filling:
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 small head of cabbage, thinly sliced
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon soy sauce or tamari
- 1 tablespoon tomato paste
- 1/4 cup vegetable broth
For the Pastry:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup vegan butter or margarine, chilled and diced
- 4-6 tablespoons ice water
Instructions:
- Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish with vegan butter or cooking spray.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
- Add the sliced cabbage to the skillet and cook until wilted, stirring occasionally, about 5-7 minutes.
- Stir in the drained and rinsed chickpeas, ground cumin, paprika, dried thyme, salt, and pepper. Cook for an additional 2-3 minutes to allow the flavors to meld.
- In a small bowl, mix together the soy sauce or tamari, tomato paste, and vegetable broth. Pour the mixture over the cabbage and chickpea mixture in the skillet. Stir well to combine and simmer for another 5 minutes, until the liquid is absorbed. Remove from heat and set aside.
- To prepare the pastry, in a large mixing bowl, combine the all-purpose flour and salt. Add the chilled and diced vegan butter or margarine, and use a pastry cutter or fork to cut it into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until a dough forms. Be careful not to overmix.
- Divide the pastry dough into two equal portions. Roll out one portion on a lightly floured surface to fit the bottom of the prepared pie dish.
- Transfer the rolled-out pastry dough to the pie dish, pressing it gently into the bottom and up the sides.
- Spoon the cabbage and chickpea filling into the pie dish, spreading it out evenly.
- Roll out the remaining portion of pastry dough on a lightly floured surface to fit the top of the pie. Carefully place it over the filling, and trim any excess dough around the edges.
- Use a fork to crimp the edges of the pastry together to seal the pie.
- Cut a few small slits in the top of the pastry to allow steam to escape during baking.
- Optional: Brush the top of the pastry with a little non-dairy milk or melted vegan butter for a golden finish.
- Place the pie dish on a baking sheet to catch any drips, and bake in the preheated oven for 35-40 minutes, or until the pastry is golden brown and crisp.
- Once baked, remove the Vegan Cabbage and Chickpea Pie from the oven and let it cool for a few minutes before slicing and serving.
Nutritional Information:
- Serving Size: 1 slice (1/8 of the pie)
- Calories: 250
- Total Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 350mg
- Total Carbohydrates: 31g
- Dietary Fiber: 5g
- Sugars: 2g
- Protein: 6g
Smart WW Points: 6 points per serving
Conclusion: Delight your taste buds with the savory goodness of our Vegan Cabbage and Chickpea Pie, a wholesome and flavorful dish that’s perfect for any occasion. Packed with nutritious ingredients and bursting with aromatic spices, this pie offers a satisfying meal option for vegans and non-vegans alike. With a flaky pastry crust enveloping a hearty cabbage and chickpea filling, each bite is a symphony of flavors and textures. Plus, with just 6 WW Smart Points per serving, you can enjoy this delicious pie without any guilt. Serve it as a main course for a cozy dinner or pack slices for a delightful lunch on the go. Whatever the occasion, our Vegan Cabbage and Chickpea Pie is sure to impress and satisfy.