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Vegan Cabbage and Chickpea Pie

Vegan Cabbage and Chickpea Pie

Ingredients:

For the Filling:

  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 small cabbage, shredded
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup carrots, grated
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 cup vegetable broth
  • 2 tablespoons tomato paste
  • 1 tablespoon soy sauce or tamari

For the Pie Crust:

  • 2 cups all-purpose flour
  • 1/2 cup cold vegan margarine or coconut oil, cubed
  • 1/4 cup cold water
  • 1/2 teaspoon salt

Instructions:

For the Filling:

  1. Sauté Vegetables:
    • In a large pan, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Add minced garlic and cook for an additional minute.
  2. Add Cabbage and Chickpeas:
    • Add shredded cabbage, chickpeas, and grated carrots to the pan. Cook for about 5-7 minutes until the vegetables are slightly softened.
  3. Season:
    • Stir in dried thyme, dried oregano, salt, and pepper. Mix well.
  4. Add Liquid Ingredients:
    • In a small bowl, mix vegetable broth, tomato paste, and soy sauce. Pour this mixture into the pan with the vegetables. Cook for an additional 5-7 minutes until the mixture thickens slightly. Adjust seasoning if needed.

For the Pie Crust:

  1. Prepare Crust:
    • In a large mixing bowl, combine the all-purpose flour and salt. Add cubed vegan margarine or coconut oil. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
  2. Add Water:
    • Gradually add 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 at least 30 minutes.

Assembling the Pie:

  1. Preheat Oven:
    • Preheat your oven to 375°F (190°C).
  2. Roll Out Dough:
    • Roll out the pie crust on a floured surface to fit your pie dish.
  3. Place Filling:
    • Place the cabbage and chickpea filling into the pie dish.
  4. Cover with Crust:
    • Cover the filling with the rolled-out pie crust. Trim any excess dough and crimp the edges to seal.
  5. Bake:
    • Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
  6. Cool and Serve:
    • Allow the pie to cool for a few minutes before slicing. Serve warm.

This Vegan Cabbage and Chickpea Pie is a delightful and filling dish that’s perfect for a comforting dinner. Enjoy!