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    Home » Recipes » Vegan Recipes

    Vegan Socca Stacks

    Published: Jan 31, 2021 · Modified: May 12, 2023 by Dianne · This post may contain affiliate links

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    two stacks of socca with text overlay
    Socca Stacks overhead with text overlay
    Socca Stacks with text overlay

    In these vegan socca stacks, savory chickpea crepes are layered with white bean puree and vegetables. They make a great dinner for holidays, date night, and dinner parties. It’s the perfect dish for Valentine’s Day! This recipe is a fun alternative to lasagna. It's vegan and gluten-free.

    two Socca Stacks with text overlay

    Down to Earth

    Years ago there was a vegan restaurant in Red Bank New Jersey called Down to Earth. Dennis and I would make the trek down to Red Bank for a day trips, just to eat there. We would have both lunch and dinner there to make the drive worth our while, and we often bought food to go, too. It was that good.

    Sadly, word got back to us one day that the restaurant had closed and the owners had moved out of state in search of bigger and brighter things. We both mourned the loss of our favorite meals, including Blue Corn Hempeh, Southern Style Seitan, and vegan Socca Stacks.

    two socca stacks with tomatoes and lemon water

    While perusing the vegetarian section of Barnes and Noble one day several months later, I came across a cookbook I hadn’t heard of yet called You Won’t Believe It’s Vegan buy Lacy Sher and Gail Doherty. I thumbed through the book’s pages, and recognized quite a few of the recipe names. Live Lemonade, Love Bowl, Live Pizza Crackers… this book was full of Down to Earth Recipes!

    Socca Stacks overhead

    Vegan Socca Stacks

    I was super happy that I could once again enjoy some of my favorite vegan meals, even if I did have to make them at home. Making all of my favorites, I worked my way through the cookbook. Vegan socca stacks had been one of my most beloved dishes from the restaurant, but with multiple components, the recipe took ages to make. I only cooked it once.

    Since then, I’ve simplified the vegan socca stacks recipe and removed some of the steps. It does take a little while to make, but the white beans can be pureed while the chickpea flour mixture rests, and the vegetables can be cooked while the socca is in the oven. I’ve used store-bought sauce to make things easier and reduce cooking time.

    Socca Stack with lemon water

    What is Socca?

    Socca is a thin crepe or pancake made with chickpea flour. It’s popular in Europe, and it’s also known as farinata, torta di ceci, and cecina. In this dish, it’s layered with vegetables and a white bean puree, similar to lasagna.

    Socca Stacks with glasses of lemon water

    Chickpea Flour

    Chickpea flour is  sometimes called garbanzo bean flour, besan, or gram flour. Bob’s Red Mill makes a garbanzo and fava combo flour that will also work in this recipe, if you can’t find garbanzo flour on its own. Because it binds together really well, chickpea flour is essential for this recipe. Other flours won't work.

    When chickpea flour is mixed with other ingredients, it needs to rest for about an hour so that it has time to hydrate.

    leeks, chickpea flour, marinara, beans, garlic, and kale

    How to Make Vegan Socca Stacks

    This recipe is a little time consuming, but I promise the pay-off is worth it!

    • First, you mix together the socca ingredients, and then you let it sit for about an hour.
    • While the socca mixture rests, you can make the rest of the components. You make the bean purée by mixing all of the ingredients together in a food processor or blender.
    • Then, you sauté the leeks and the kale in a pan on the stovetop over medium-high heat.
    • Once the socca is ready, you spread it in a layer layer in a baking dish or baking pan and bake it for about 20 minutes. When it's done, you cut it into 3-inch squares.
    • Finally, you assemble the stacks by place a little bit of sauce on the bottom of a plate, topped with the a socca square, followed by the bean puree and vegetables. Follow with another piece of socca and repeat. Top with a final socca square.
    making socca and sautéing vegetables
    Socca Stacks with lemon water, tomatoes, and garlic
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    Socca Stack square

    Vegan Socca Stacks

    Dianne
    Layered with savory chickpea crepes, white bean puree, and vegetables, these vegan socca stacks are the perfect meal for date night and dinner parties.
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 20 minutes mins
    resting time 1 hour hr
    Course Main Course
    Cuisine American
    Servings 4 servings
    Calories 445 kcal

    Ingredients
      

    For the Socca

    • 2 cups chickpea flour
    • 1 tablespoon all-purpose seasoning (I like Trader Joe's 21 Seasoning Salute)
    • ½ teaspoon sea salt
    • ½ teaspoon black pepper
    • 2 ½ cups warm water

    For the White Bean Puree

    • 2 15-ounce cans cannellini beans drained and rinsed
    • 4 cloves garlic minced
    • ½ teaspoon sea salt
    • ½ cup vegetable stock

    For the Filling

    • 1 teaspoon neutral-flavored vegetable oil
    • 2 leeks cleaned and chopped
    • 1 bunch kale stems removed, leaves coarsely chopped
    • 2 teaspoons lemon juice

    For the Socca Stacks

    • 1 cup marinara sauce warmed
    • parsley for garnish, optional

    Instructions
     

    Make the Socca

    • Combine the chickpea flour, herbs, salt, and pepper together in a medium bowl. Whisk in the water, cover, and allow to rest for an hour.
    • Preheat your oven to 450° and line a 9 x 13-inch baking sheet or dish with parchment paper.
    • Give the chickpea flour mixture another whisk and then pour it onto the baking sheet.
    • Bake for 15-20 minutes or until it has set and begins to crisp.
    • Cut the socca into 12 3-inch squares.

    Make the White Bean Puree

    • Blend the beans, garlic, sea salt, and stock until smooth in a food processor or blender.

    Cook the Vegetables

    • Heat the oil in a pan over medium-high heat. Cook the leeks until they begin to brown, about 10 minutes.
    • Add the kale and continue to cook until it wilts, about 5 more minutes. Remove from the heat and then mix in the lemon juice.

    Assemble the Socca Stacks

    • Spoon ¼ cup of the marinara on a plate or in a shallow bowl. Place one of the socca slices onto of the marinara, and spoon on a few tablespoons of the white bean puree. Top with some of the kale.
    • Place another socca slice onto top of the greens and then layer on more white bean puree and greens. Place another socca slice on top, and garnish with parsley, if using.
    • Repeat with the remaining ingredients to make 4 stacks in total.
    Calories: 445kcal
    Tried this recipe?Tag @diannewenz on Instagram!
    Socca Stack square

    Other recipes that are made with chickpea flour include:

    • Broccoli Frittata 
    • Baked Falafel Burgers
    • Buffalo Cauliflower Bites
    • Vegan Omelet
    Vegan Spinach Mushroom Omelet with tomatoes, onion, and mushrooms
    « Vegan Snack Recipes for Game Day
    Vegan Green and White Pizza »

    About Dianne

    Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

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    Reader Interactions

    Comments

    1. Becky Striepe

      February 05, 2018 at 10:54 am

      Oh my gosh, these look amazing. Perfect for Valentine's Day!

    2. Dianne

      February 05, 2018 at 1:04 pm

      Thank you, Becky!

    3. Nicole Dawson

      February 06, 2018 at 11:01 am

      These would go beautifully at a dinner party.

    4. Alisa Fleming

      February 07, 2018 at 12:20 am

      I've never seen socca served this way - what an innovative idea. The white bean puree helps to balance it out so nicely, too.

    5. Dianne

      February 07, 2018 at 12:43 pm

      Thanks! They would!

    6. Dianne

      February 07, 2018 at 12:43 pm

      Thank you, Alisa!

    7. Amy Katz from Veggies Save The Day

      February 09, 2018 at 12:42 am

      What a great way to enjoy socca! I love that you simplified the recipe so everyone can easily make it.

    8. Dianne

      February 10, 2018 at 8:52 am

      Thanks, Amy!

    9. Linda from Veganosity

      February 11, 2018 at 11:17 am

      These sound amazing! This would be a perfect Valentine's Day dinner. Sorry you're favorite restaurant closed, it's always sad to lose a good vegan place.

    10. Dianne

      February 12, 2018 at 4:15 pm

      Thanks, Linda! Yeah, it's always sad when a good vegan restaurant closes.

    11. Stephanie Jane

      February 07, 2020 at 2:18 pm

      I love how classy this dish looks! Definitely one to try when I get back home to my oven - thanks for sharing 🙂

    12. Dianne

      February 07, 2020 at 2:24 pm

      Thank you, Stephanie! I hope you enjoy it!

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    Hi! I'm Dianne Wenz, a Board-Certified Health Vegan Health and Lifestyle Coach. I empower my clients to build new habits so they can reach their healthy living goals. I love to show others how easy it is to live a vegan lifestyle as well as how to cook deliciously easy plant-based meals. Contact me today to learn more and to schedule a complimentary breakthrough session!

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