This vegan delicious chickpea crust is an excellent plant-based winter comfort food! Made with chickpeas, rustic biscuit fillings and seasoning sauce made with umami soup.
It is safe to say that comfort food has always been my desire and cooking style in the past year. But even without considering the pandemic, in this cold winter, this is a comfortable time when I crave vegetarian food more than ever.
Enter the delicious cobbler. This delicious chickpea crust is just the comfort food I want: warmth, fillings and carbohydrates. It is rich in nutrients, rich in beans and vegetables and all the nutrients they provide.
I like ordinary people Dessert cobbler. However, the idea of a delicious cobbler made of unsweetened biscuits and cream filling has always attracted me. I’m glad I finally tried it.
I took the savory part seriously and whipped the umami sauce to fix the dish together. I call on chickpeas (one of my favorite plant proteins) to play the leading role.
“Umami” is a word that I easily throw away when I write about food. Sometimes when I use it, I don’t really explain what I mean.
In any case, this is correct for me. Many umami-rich plant-based ingredients are very delicious to me. These include soy sauce, miso, mushrooms, ripe tomatoes and nutritional yeast. (I put the latter in almost everything.)
Technically speaking, umami taste is the result of glutamate (an amino acid). Glutamate is high in protein-rich animal foods.Nutritionist Ginny Messina wrote Great blog post Not long ago, someone asked whether foods rich in glutamate are particularly useful for vegetarians.
Ginny’s post made me think about my love for umami-rich ingredients and how much I value their presence in the diet. This made me think about making a new savory dinner, which is what this savory chickpea cobbler looks like.
Yandu General Umami Seasoning
Given my love for umami-rich food, I am glad I found out Yandu Wanyong Umami Seasoning this year!
This product is different from other products I have tried. It is not broth, soy sauce, tacos or broth. But it can work like any of these ingredients and can be used in many other ways.
Yongdu Made from a concentrated broth made from fermented soybeans and eight slow-cooked vegetables. Fermented soybeans produce glutamic acid and other amino acids, which means a lot of umami taste. You can learn more about Yondu’s unique “complex umami” Here.
Yandu can be used as a seasoning or broth. To turn it into broth, as I did in this salty cobbler, you only need to add a tablespoon to 2 cups of water. To use it as a seasoning, just add a teaspoon to the dish, whether it’s fried vegetables or pasta sauce.
Yondu tastes a bit like soy sauce, but it tastes more delicious. There are also plant extracts. Therefore, I think it has a more complicated taste than soy sauce and tamarillo.
It’s hard to describe, but if you try it, you will see what I mean (more details on some slightly cheaper ways to taste Yondu!)
The delight of a delicious cobbler
Yondu is the perfect complement to this delicious chickpea cobbler. Usually, what a surprisingly savory cobbler!
This is cooked and baked on the same dish, which means that cleaning up after cooking can be simplified. I think it evokes the nostalgia of other Xianpai. But this is much easier than the vegetarian chik’n hot pot pie. And its texture contrast is higher than my other beloved winter products, Shepherd’s Pie.
There is a debate about how to construct the cobbler. Some recipes call for the cake-like batter to be poured over other ingredients. Some people ask for pure biscuits made with a biscuit cutter.
I did Peach pie Fully formed biscuits.But when i do Cherry Cobbler Throughout the summer, I learned that making a free-form biscuit on top of the cobbler is crispy, faster, and a little bit delicious.
This is the method I use here. For this delicious chickpea cruster, I replaced the sugared dough with completely unsweetened cookie dough (just like my fruit cobbler). Topping is really easy-no rolling or cutting is required.
At the same time, the delicious chickpea filling is so delicious: creamy, full of vegetables and tender chickpeas. Of course, this is thanks to Yondu’s broth.I actually like this filling so much that I sometimes put it on mashed potatoes or baked potatoes (similar to my introduction Holiday bowl).
Best of all, the filling process does not take long. Once the cobbler puts in the oven, the preparation process does not require hands-on. I think comfort food is the best one, at least recently.
More relaxing chickpea entrees
Do you like this delicious chickpea crust? In cold weather, there are some salty, creamy and relaxing chickpea recipes:
If you run out of chickpeas, try using white beans or pinto beans.
Yield: 6 Share
- 2 pcs Tablespoon Vegetarian butter (substitute for neutral vegetable oil)
- 1 piece Large onion, finely chopped
- 2 pcs Large or 3 medium carrots, peeled and chopped
- 2 pcs Chopped large or 3 medium stalk celery
- 2 pcs Cloves minced garlic
- 1/4 cup (30 g) Unbleached all-purpose flour (instead of all-purpose gluten-free flour)
- 1 1/2 cup Hot water
- 1 1/2 Tablespoon Yundu all-purpose salty seasoning
- 1/4 cup Unsweetened non-dairy milk
- 1 1/2 cup Cooked chickpeas (1 can, drained and rinsed)
- 1/2 teaspoon Coarse salt
- Freshly ground black pepper to taste
For the cookie topping
- 1 1/3 cup 160 g unbleached all-purpose flour
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon Coarse salt
- 5 Tablespoon (70g) cold vegetarian butter, diced
- 6 Tablespoon (90ml) cold non-dairy milk
Preheat the oven to 375F.
Heat the butter in a 10-inch oven-safe frying pan over medium heat. When the butter is boiling, add onions, carrots and celery. Stir-fry for 7-10 minutes, stirring often, or until the vegetables are tender. Add garlic and stir. Cook for a minute, stirring constantly, or until the garlic is very fragrant.
Mix hot water and Yandu seasoning. Sprinkle flour on the vegetables. Pour the Yondu soup over the vegetables in a thin stream and keep stirring while stirring to prevent flour clumps from forming. Add the milk to the frying pan, then add the chickpeas, salt and pepper.Stir well
Cook the chickpeas for 3-4 minutes, or until the sauce thickens. Taste and adjust salt and pepper as needed. Remove the pot from the fire.
To top the biscuits, place the flour, baking powder, and salt in a large mixing bowl. Use a dough cutter (or manually) to cut into vegan butter. The butter should be the size of a pea. Pour non-dairy milk into the center of this mixture. Use a spatula or spoon to mix until the dough is wet and there is very little flour left in the bottom of the mixing bowl. You should have large pieces of dough (not a lump, not crumbs). Sprinkle this cookie on the chickpea and vegetable mixture, then transfer the cobbler to the oven.
Bake the cobbler for 40 minutes, or until the filling is bubbling and the top of the biscuit is golden. Let the shoemaker cool down for a few minutes before serving.
If you don’t have Yondu seasoning at home, you can substitute 1 1/2 cups of vegetable soup of your choice.
Store delicious chickpea crust
In addition to all other good qualities, this delicious chickpea crust is ideal for storage and freezing! The leftover food will be kept in an airtight container in the refrigerator for up to five days. And they can be frozen for up to six weeks.
Yondu’s delicious recipe inspiration
Yondu is one of the plant-based products that impressed me the most last year. This delicious chickpea crust is just the beginning of what I hope to create. I am considering fried fries, pasta, salty toast and many other ideas.
If you want to taste Yondu for yourself, the brand offers my readers discount codes for Amazon orders.Just enter “20TFHELPING” at the checkout to get a 20% discount on the brand’s merchandise Universal Vegetable Umami.
I hope this savory and cozy frying pan meal will bring warmth and comfort to you in the winter. Friends, please enjoy yourself, I will be back here soon.
This article is sponsored by Yondu Vegetable Umami. All opinions are my own. thank you for your support!