Savoy cabbage pie with potato crust

Ingredients for 4 servings:

• ½ head of savoy cabbage
• 200 g smoked tofu
• 20 g pine nuts
• 2 onions
• 1 garlic clove(s)
• 1 pack of mashed potatoes, vegan
• 1 tbsp margarine
• 400 ml water
• 8 tbsp nutritional yeast
• 2 tbsp cashew butter
• 2 tbsp lemon juice
• 2 tbsp cornstarch
• 2 tsp salt
• Vegetable broth, breadcrumbs or vegan parmesan

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

with a creamy, vegan filling with smoked tofu and pistachios

Combine the sauce ingredients in a blender and set aside. Toast the pine nuts in a small pan and set aside. Cut the savoy cabbage into strips, dice the onion and garlic. Crumble the tofu with a fork or in a blender. Heat a little oil in a large pot or pan and first fry the tofu until crispy. Add the onion, garlic, and savoy cabbage and sauté for 5-10 minutes, until the cabbage has wilted. Stir in the sauce and bring to a boil once until thickened. Finally, stir in the pine nuts and pour the mixture into a baking dish. Make the mashed potatoes with 1 tablespoon of margarine and season with broth, salt, and pepper. Spread the mashed potatoes over the savoy cabbage mixture and brush with oil. Sprinkle with breadcrumbs or vegan Parmesan cheese. Bake the pie in the oven at 180 degrees Celsius for about 20-30 minutes, until the potato mixture is browned on top. Tip: I used Taifun’s “Black Forest” smoked tofu for this recipe. It contains spices and a touch of caraway and adds a great kick to cabbage dishes. You can find a recipe for homemade vegan Parmesan cheese made from cashews in the recipe overview on my profile page.