So, I really, really, REALLY like Isa’s Chickpea Rice Soup with Cabbage. It’s one of my favourite soups. It’s warm, comforting, simple, and delicious.
I also really like the recipe for Savoury Seitan Pie that I did for last year’s MoFo.
So, this recipe is what happens when you combine the best of both Isa’s soup and my savoury pie. It’s like a potpie on steroids. So filling. So homey.
Spray a 13×9 pan and heat oven to 450.
In a soup pot, mix together:
1 c chopped red onion
3 cloves minced garlic
1/2 tsp dry thyme powder
1 tsp salt
1 c cooked rice
1 1/2 c sliced carrots
1/2 lb shredded cabbage (roughly)
3 c garbanzo beans, cooked or from a can
2 T fresh dill
1 1/4 c white sauce
1 T nutritional yeast
Leave on low heat, covered, to heat through while you prepare the biscuits.
2/3 c vegan margarine
2 c whole wheat flour
1 1/2 c white flour
2 T baking powder
1 tsp salt
1 tsp dried dill
1/2 tsp dried thyme
2 c non-dairy milk, preferably unsweetened
Combine flours, baking powder, salt, and herbs. Cut in margarine until mixture resembles fine crumbs. Stir in milk just until soft dough forms. It will be sticky.
Pour warmed cabbage soup mixture into 13×9 pan, and then drop biscuit dough in blobs over the top, spreading to cover. It’s okay if it doesn’t completely cover the cabbage mixture.
Bake at 450 for 15-20 minutes.