Savoy Cabbage Pie with Potato Crust
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 ½ head savoy cabbage
- 200 g smoked tofu
- 20 g pine nuts
- 2 onions)
- 1 clove garlic
- 1 packet mashed potatoes, vegan
- 1 tablespoon margarine
For the sauce:
- 400 ml water
- 8 tablespoon yeast flakes
- 2 tablespoon cashew butter
- 2 tablespoon lemon juice
- 2 tablespoon cornstarch
- 2 teaspoons salt
Also:
- Vegetable broth, breadcrumbs or vegan parmesan
Print Recipe
Pin Recipe Instructions
- Mix the sauce ingredients in the blender and set aside. Roast the pine nuts in a small pan and also set aside.
- Cut the savoy cabbage into strips, dice the onion and garlic. Crumble the tofu with a fork or in a blender. Heat some oil in a large saucepan or pan and fry the tofu until crispy. Add onions, garlic and savoy cabbage and sauté for 5-10 minutes until the cabbage has collapsed. Stir in the sauce and bring to the boil until it thickens. Finally stir in the pine nuts and pour the mixture into a baking dish.
- Prepare the mashed potatoes with 1 tablespoon of margarine and season with broth, salt and pepper. Spread the finished puree on the savoy cabbage mass and brush with oil. Sprinkle with breadcrumbs or vegan parmesan or breadcrumbs. Bake the pie in the oven at 180 degrees for about 20-30 minutes until the potato mixture turns brown on top.
- Tip: I used the Black Forest smoked tofu from Taifun for this recipe, which contains spices and a little caraway and brings a great pizzazz to cabbage dishes. You can find a recipe for homemade vegan Parmesan made from cashews in the recipe overview on my profile page.
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