You might also like these recipes for vegan Irish hand pies and vegan chickpea mushroom turnovers. Come, gather all, because I have an exceptionally delicious recipe to share with you today. This gorgeous and rather rustic but tasty Vegan Cabbage Chickpea Torta. These are hand pies that you can make as big or as small as you like. I often use this trick when feeding my son, Jay, who will eat anything so long as it’s inside a flaky, tasty crust (like these yummy vegan empanadas with a black bean filling or these vegan puff pastry empanadas). Usually it’s mushrooms or broccoli, veggies he still does not eat happily, but this time I used cabbage and onions and chickpeas. If you have someone at home who doesn’t like cabbage, this is the recipe to get them hooked on this lovely veggie. The cabbage cooks soft and silky and tastes amazing with the herbs. The chickpeas add texture and more deliciousness. I usually make my own pie crust, but because I was making this on a weekday, so Jay could take the torta to a school picnic, I confess I used storebought pie crust. You can make your own, in which case you can also make it whole wheat, or you can use puff pastry. All of it works just fine. And here’s a secret: although the crust may appear to be the star, it really only is camouflage for all that delicious goodness hiding inside. Check to get new recipe updates by email.
My Spring garden is already gifting me with armfuls of sage, so I used some of this savory herb to add extra deliciousness to the filling. Use thyme or rosemary instead if you prefer, they would both work here.
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