A hearty baked vegetable pie made with cabbage, Brussels sprouts, fennel, and a creamy seed-based stuffing, all set in a whole-grain spelt crust. Satisfying, rustic, and well suited as a main dish.

Yield: 4-liter (about 4.2-quart) oven dish | Prep: about 30 min | Freeze: yes | Total: about 75 min

Ingredients

Filling

• 500 g (17.5 oz) cabbage
• 400 g (14 oz) Brussels sprouts
• 350 g (12.3 oz) fennel
• 1 green bell pepper
• 3 medium onions
• 2 bay leaves
• 1 tsp thyme
• 3 garlic cloves
• 3 dl (1.25 cups) water

Pie Dough

• 5 dl (2 cups) 100% whole-grain spelt flour
• 2 dl (0.85 cup) almonds
• 2 dl (0.85 cup) water
• 1 tsp salt

Stuffing

• 6 dl (2.5 cups) water
• 1 dl (0.4 cup) sunflower seeds
• 0.5 dl (0.2 cup) cashew nuts
• 0.5 dl (0.2 cup) coconut flakes
• 4 tsp salt
• 4 tbsp nutritional yeast
• 2 tbsp psyllium husk flakes, or 1 tbsp psyllium husk powder

Instructions

Filling

1. Chop the cabbage, fennel, green bell pepper, and onions. Halve the Brussels sprouts. Press the garlic.
2. Add the prepared vegetables, garlic, bay leaves, thyme, and water to a large pot.
3. Cover with a lid and steam over medium heat, stirring occasionally, until the vegetables are soft.
4. Remove from the heat and set aside.

Pie Dough

1. Preheat the oven to 200°C (390°F) using the convection fan setting.
2. Finely grind the almonds in a blender or food processor.
3. Combine the spelt flour, ground almonds, salt, and water in a bowl and mix into a dough.
4. Roll the dough into a rectangle and place it in an oven-safe dish of about 4 liters (4.2 quarts).
5. Prick the bottom and sides with a fork to prevent air bubbles.
6. Bake for about 10 minutes, then remove from the oven.

Stuffing and Assembly

1. Add all stuffing ingredients to a blender.
2. Blend until smooth and very thick.
3. Pour the stuffing into the pot with the steamed vegetables and mix thoroughly.
4. Preheat the oven again to 200°C (390°F), convection fan setting.
5. Pour the finished filling into the pre-baked pie shell.
6. Bake for about 25 minutes.
7. Let cool slightly before serving.

Tips & Variations

• The chopped raw vegetables should total about 3 liters (3.2 quarts) in volume; adjust proportions as long as the total volume remains the same.
• The pie freezes well after baking and cooling.