Vegan Cabbage and Chickpea Pie

This is a rustic, comforting dish with a flavorful vegetable filling and a crisp crust. It can be made as a full pie or a rustic free-form galette.

Ingredients

Crust

• 2 cups all-purpose flour
• ½ tsp salt
• ½ cup vegan butter (cold, cubed)
• 5–7 tbsp ice water

(Optional shortcut: use a store-bought vegan puff pastry or pie dough.)

Filling

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 3 cups cabbage, finely shredded
• 1 can (about 1½ cups) chickpeas, drained and rinsed
• 1 medium carrot, grated
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp turmeric
• Salt and black pepper to taste

Creamy binder (egg-free replacement)

• ½ cup unsweetened plant milk
• 2 tbsp tahini or 3 tbsp vegan yogurt
• 1 tbsp cornstarch

Optional additions

• 1 cup mushrooms, chopped
• Fresh herbs (dill or parsley)

Instructions

1. Prepare the crust

1. In a bowl, mix flour and salt.
2. Cut in cold vegan butter until crumbly.
3. Add ice water gradually until dough forms.
4. Shape into a disk, wrap, and chill for 30 minutes.

2. Cook the filling

1. Heat olive oil in a large pan over medium heat.
2. Add onion and cook until soft (about 5 minutes).
3. Add garlic and cook for 1 minute.
4. Stir in cabbage and carrot. Cook until softened (8–10 minutes).
5. Add chickpeas and mash slightly for texture.
6. Stir in cumin, smoked paprika, turmeric, salt, and pepper.
7. Cook another 3–5 minutes, then remove from heat.

3. Prepare the binder

• In a bowl, whisk together plant milk, tahini (or yogurt), and cornstarch.

4. Combine

• Mix the binder into the cabbage and chickpea filling until evenly coated.

5. Assemble the pie

1. Preheat oven to 180°C (350°F).
2. Roll out the dough and line a pie dish.
3. Add the filling and spread evenly.
4. Cover with another layer of dough or leave open-faced.
5. Cut small slits on top if covered.

6. Bake

• Bake for 35–45 minutes until the crust is golden brown and firm.

7. Cool and serve

• Let the pie rest for 10–15 minutes before slicing.
• Serve warm.

Serving suggestions

• Serve with a simple green salad
• Pair with a dairy-free yogurt or garlic sauce
• Add pickles or fermented vegetables for contrast

Tips for best results

• Cook off excess moisture from cabbage to avoid a soggy pie
• Slightly mashing chickpeas improves texture and binding
• Letting the pie rest helps it firm up for cleaner slices

Variations

• Use puff pastry for a flakier version
• Add potatoes for a more filling, rustic style
• Spice it up with chili flakes or mustard seeds