🥬 Vegan Cabbage & Chickpea Pie

Ingredients

Filling

• 2 tbsp olive oil

• 1 onion, finely chopped

• 3 cloves garlic, minced

• 3 cups cabbage, thinly sliced

• 1½ cups cooked chickpeas (or 1 can, drained)

• 1 carrot, grated (optional but nice)

• 1 tsp cumin

• 1 tsp paprika

• ½ tsp black pepper

• ½ tsp salt (adjust to taste)

• 2 tbsp soy sauce or tamari

• 1 tbsp flour or cornstarch (for thickening)

• ½ cup vegetable broth

Crust

• 2 vegan pie crusts (or puff pastry / homemade dough)

Instructions

1. Prepare the filling
   Heat olive oil in a pan. Sauté onion until soft. Add garlic and cook briefly.

2. Add cabbage and carrot. Cook 5–7 minutes until cabbage softens.

3. Stir in chickpeas, spices, salt, soy sauce, flour, and vegetable broth.

4. Cook 2–3 minutes until thick. Let the filling cool slightly.

5. Assemble the pie
   Preheat oven to 180°C (350°F).
   Line a pie dish with one crust. Add the filling evenly.
   Cover with the second crust, seal edges, and make small slits on top.

6. Bake
   Bake for 35–40 minutes until golden and crisp.

7. Rest 10 minutes before slicing. Serve warm ✨

Variations