Christmas is over for this year…. now it is just another 365 days to go until next Christmas. And i am relieved for that….
I have eaten christmas food non stop for the past week, so i am ready to let that go for a few months… until it is Easter and we eat pretty much the same foods again.
But one dish which i won’t be letting go so easily… or atleast won’t be waiting until Easter until i make this again is this kale and tofu pie.
So i have made this pie several times before, but then i have made the pie filling from a mix of oatcream and maizena. It has worked, but i decided to try make a filling based on chickpea flour and i have to say that i really liked it.
It did make the cake alot more filling which is of course a good thing. Not to mention the chickpea flour adds some extra protein to this dish… not that it needs it as there is alreayd tofu or vegan chicken in it. But the chickpea flour gives this cake more texture and taste which i really liked.
Chickpea flour isn’t always so easily found which might make it hard to make this recipe. But you may be able to order online… and then you can try making chickpea pancakes or chickpea tofu with the remanining flour.
This pie works to also make directly in glass lunch boxes, i.e you make 2-3 smaller pies ready to bring to work or school. However, then you may need to increase the pie dough with 50% just so that you can cover the whole base of the glass lunch boxes.
I have also madeportion lasagne in my glass lunch boxes, an easy way to mealprep or if you don’t have any large forms!
Give this pie a try and don’t forget to let me know what you think 🙂 Comment down below or let me know on Instagram (Itsahealthylifestyle)
You can also see when i make this pie in my latest YouTube video (HERE)
Serve 6-8 people
Prep: c.a 20 minutes Cook time: c.a 45 minutes. Cool down: 20 minutes
180g all purpose flour
150g margarine, room temperature
Pinch of salt and pepper
2-3 tbsp water if necessary
300g frozen kale
1 medium/small red onion
2-3 cloves of garlic, crushed
150g tofu or vegan chicken pieces (eg. hälsans kök)
2 tablespoon vegetable fond (not broth)
2 tablespoon nutritional yeast (can be omitted)
Chickpea flour filling:
130g chickpea flour
1 teaspoon cornstarch
1/2 teaspoon kala namak
2 tbsp nutritional yeast
Pinch of salt and pepper
Optional: Top the pie with some walnuts
Preheat oven to 200C
Begin making the pie dough. Add the flour, salt and pepper to a baking bowl. Chop the margarine into small cubes. Add into the flour and with your hands begin to press/crumble the margarine to mix into the flour.
When the margine is fully crumbled, meaning no large pieces of margarine. Add 1-2 tablespoon of cold water to help turn the crumble into more of a dough. Once the flour/margarine has turned into a dough, i.e not too crumbly and not too wet, place in the fridge for 30 minutes.
In the mean time, grease your pie form or glass jars with some oil or margarine.
After the 30 minutes, press the dough into the cake form and begin making the pie base. Press it evenly throughout the whole form and try to press up on the edges of the form as well- otherwise there is risk that the pie filling will just ooze out.
Poke holes in the pie base and then bake in the preheated oven for 15-20 minutes.
In the mean time, make the kale filling.
Chop and dice the red onion and garlic. Add to a frying pan with a generous amount of oil. Fry until golden brown.
Then add the kale – frozen is best in this recipe. But you can use fresh, just make sure to rinse and chop first (also letting it sit in water with some salt for a while can make it easier to digest).
Add the tofu or vegan chickenpieces and allow fry until golden brown and the kale has begun to shrink. Add the vegetable fond along with the nutritional yeast, fry for a few more minutes or until the kale mix is soft. Then remove from the heat.
Make the chickpea filling by weighing out the chickpea flour and adding to a baking bowl. Add the cornstarch, kala namak, nutritional yeast as well as salt and pepper. Mix.
Then add in the liquid and mix until combined. There should be no clumps and the batter will be similar to pancake batter. Set aside until the pie crust has prebaked.
Once the pie crust has prebaked, take out of the oven and add the kale filling. Then pour over the chickpea flour mix together with the kale filling.
Place bake into the oven and bake for 20-25 minutes or until the filling has firmed up.
Once done, take out of the oven and let sit for 15 minutes before serving.
Top with some walnuts for extra crunch!
You can make this pie in many different ways and you can even change the filling… example go for spinach and vegan feta cheese. Or why not go for a tomato and thyme filling?
All you really need is the base pie crust and the chickpea – or cream – filling/”egg”replacement. And the rest of the fillings and seasoning is up to you 🙂