Vegan Cabbage and Chickpea Pie
Indulge in the cozy embrace of our savory vegan cabbage and chickpea pie, a culinary masterpiece that marries wholesome ingredients with exquisite flavors. Bursting with the goodness of fresh vegetables and hearty chickpeas, this pie offers a symphony of tastes and textures that will delight your palate and warm your soul. Crafted with care and precision, each bite transports you to a world of comfort and satisfaction, making it the perfect centerpiece for any gathering or a comforting meal for a quiet night in.
Ingredients:
For the Filling:
- 1 small green cabbage, finely shredded
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, grated
- 1 celery stalk, finely chopped
- 1 tablespoon olive oil
- 1 teaspoon ground cumin for earthy depth
- 1 teaspoon ground coriander for aromatic notes
- 1/2 teaspoon smoked paprika for a hint of smokiness
- Salt and pepper to taste
- 1 cup vegetable broth for rich flavor infusion
For the Pie Crust:
- 1 1/2 cups all-purpose flour (or whole wheat flour for a wholesome touch)
- 1/2 cup vegan margarine or coconut oil, cold and cubed
- A pinch of salt for seasoning
- 4-5 tablespoons ice-cold water for dough consistency
Nutrition Facts (Approximate values per serving – Makes 6 servings):
- Calories: 350
- Total Fat: 15g
- Total Carbohydrates: 44g
- Dietary Fiber: 8g
- Protein: 10g
Servings: This recipe yields approximately 6 servings of hearty and satisfying vegan cabbage and chickpea pie.
Instructions:
1. Prepare the Pie Crust: Begin by combining flour and a pinch of salt in a large mixing bowl. Incorporate cold, cubed vegan margarine or coconut oil into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Gradually add ice-cold water, one tablespoon at a time, until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes to allow the flavors to meld.
2. Prepare the Filling: In a large skillet, heat olive oil over medium heat. Sauté chopped onions and garlic until translucent, then add grated carrot and chopped celery, cooking for an additional 3-4 minutes. Stir in shredded cabbage until wilted, approximately 10 minutes. Incorporate chickpeas and spices (cumin, coriander, smoked paprika), seasoning with salt and pepper to taste. Pour in vegetable broth and simmer the mixture for 10-15 minutes until the cabbage is tender.
3. Assemble the Pie: Preheat your oven to 375°F (190°C). Divide the pie crust dough in half and roll out one half on a floured surface to fit the bottom of a pie dish. Transfer the cabbage and chickpea filling into the pie crust. Roll out the remaining dough to create the top crust, then place it over the filling and crimp the edges to seal the pie. Cut a few slits in the top crust to allow steam to escape during baking.
4. Bake: Place the assembled pie in the preheated oven and bake for 30-35 minutes or until the crust is golden brown and the filling is hot and bubbly.
5. Serve: Allow the vegan cabbage and chickpea pie to cool slightly before slicing and serving, savoring each delectable bite of this comforting plant-based delight.
Savor the Moment: Elevate your dining experience with our savory vegan cabbage and chickpea pie, where every forkful is a celebration of nourishing ingredients and robust flavors. Perfect for any occasion, from casual family dinners to elegant gatherings, this pie embodies the essence of comfort and culinary creativity. Delight in the heartwarming aroma as it fills your kitchen and relish in the satisfaction of enjoying a wholesome and delicious meal that’s both satisfying and soul-nourishing. Experience the joy of plant-based cooking with our exquisite cabbage and chickpea pie today.
Recipe: Vegan Cabbage and Chickpea Pie
Ingredients:
For the Filling:
- 1 small green cabbage, finely shredded
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, grated
- 1 celery stalk, finely chopped
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup vegetable broth
For the Pie Crust:
- 1 1/2 cups all-purpose flour (or whole wheat flour for a healthier option)
- 1/2 cup vegan margarine or coconut oil, cold and cubed
- A pinch of salt
- 4-5 tablespoons ice-cold water
Nutrition Facts (Approximate values per serving – Makes 6 servings):
- Calories: 350
- Total Fat: 15g
- Total Carbohydrates: 44g
- Dietary Fiber: 8g
- Protein: 10g
Servings:
This recipe makes approximately 6 servings.
Instructions:
1. Prepare the Pie Crust:
- In a large mixing bowl, combine the flour and a pinch of salt.
- Add the cold, cubed vegan margarine or coconut oil to the flour. Use a pastry cutter or your hands to combine the fat and flour until it resembles coarse crumbs.
- Gradually add the ice-cold water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
2. Prepare the Filling:
- In a large skillet, heat the olive oil over medium heat. Add the chopped onions and garlic and sauté until they become translucent.
- Add the grated carrot and chopped celery, and cook for another 3-4 minutes.
- Stir in the shredded cabbage and cook until it wilts down, approximately 10 minutes.
- Add the chickpeas and spices (cumin, coriander, smoked paprika), and season with salt and pepper. Cook for an additional 5 minutes.
- Pour in the vegetable broth and allow the mixture to simmer for 10-15 minutes, or until the cabbage is tender.
3. Assemble the Pie:
- Preheat your oven to 375°F (190°C).
- Divide the pie crust dough in half. Roll out one half on a floured surface to fit the bottom of a pie dish.
- Transfer the cabbage and chickpea filling into the pie crust.
- Roll out the remaining dough to create the pie’s top crust. Place it over the filling and crimp the edges to seal the pie.
- Cut a few slits in the top crust to allow steam to escape during baking.
4. Bake:
- Place the pie in the preheated oven and bake for 30-35 minutes or until the crust is golden brown and the filling is hot and bubbly.
5. Serve:
- Allow the Vegan Cabbage and Chickpea Pie to cool slightly before serving. Slice and enjoy!