For the filling:

  • 500 g of cabbage
  • 100 g of onions
  • 100 g of carrots
  • 60 ml of vegetable oil
  • 1 teaspoon of salt
  • Pepper
  • 400 g of cooked chickpeas

For the batter:

  • 240 ml of plant-based milk (such as almond, soy, or oat)
  • 3 tablespoons of ground flaxseed
  • Half a teaspoon of salt
  • 100 g of vegan sour cream
  • 100 g of flour
  • 4 g of baking powder


  1. Finely chop the cabbage and the onions.
  2. Grate the carrots.
  3. In a large skillet, heat the oil over medium-high heat and cook the carrots, onions, and cabbage, stirring occasionally, until soft and slightly browned, about 15 to 20 minutes. Season with salt and pepper.
  4. In a small bowl, whisk together the milk and the flaxseed and let it sit for 10 minutes to thicken.
  5. In a large bowl, whisk together the salt, sour cream, flour, and baking powder until well combined. Add the milk and flaxseed mixture and whisk until smooth.
  6. Preheat the oven to 220°C (428°F) and line a baking tray with parchment paper.
  7. Pour a thin layer of batter on the prepared tray and spread it evenly.
  8. Sprinkle half of the cooked chickpeas over the batter.
  9. Spoon the vegetable mixture over the chickpeas and spread it evenly.
  10. Sprinkle the remaining chickpeas over the vegetables.
  11. Pour the rest of the batter over the filling and spread it gently to cover it.
  12. Bake for 20 minutes or until golden and firm.
  13. Cut into squares and serve hot or cold.

Enjoy your vegan cabbage and chickpea pie!