A lightened up, veggie filled remake of traditional chicken noodle casserole, this Vegan Chickpea Noodle Casserole is every bit as delicious.
Craving comfort food, but trying to keep those New Year's resolutions? Try this lightened up Vegan Chickpea Noodle Casserole. It's loaded with veggies, chickpeas, and topped with breadcrumbs and tastes simply delicious.
Ingredients
This vegan makeover is chock-full of peas, mushrooms, chickpeas and the condensed soup is replaced with a cauliflower based soup. It has all the creaminess and delicious flavor of the original.
- pasta
- oil
- cauliflower
- garlic
- unsweetened non dairy milk
- vegetable broth
- chickpeas
- peas
- mushrooms
- onion powder
- salt & pepper
- nutritional yeast
- breadcrumbs
See recipe card for quantities.
Instructions
This casserole is simple to make. Start by cooking the cauliflower and then blend into soup. Combine with cooked pasta, peas and sautéed mushrooms in a casserole dish. Top with breadcrumb topping and bake until crisp and golden.
Equipment
You will need a blender or immersion blender to make the cauliflower soup for this cauliflower.
Storage
Store leftover casserole in an airtight container in the fridge. Good for up to 4 days.
If you try this recipe, let me know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I'll be sure to see it!
Recipe
Healthy Vegan Chickpea Noodle Casserole
Equipment
- blender
Ingredients
- 2 tablespoon olive oil
- 2 garlic cloves, minced
- 1 ½ cup plain, unsweetened almond milk
- 1 cup vegetable broth
- 1 teaspoon onion powder
- ¾ teaspoon salt
- pepper to taste
- 1 medium cauliflower, cut into pieces
- 2 cups dry pasta, any will work. I used elbows.
- 1 cup cooked chickpeas
- 1 cup frozen or fresh peas
- 1 cup mushrooms, chopped
- 2 tablespoon nutritional yeast
- 2 tablespoon bread crumbs
Instructions
- Preheat oven to 350 degrees.
- Heat 1 tbsp. olive oil in a medium sauce pan. Sauté garlic until fragrant, about 5 minutes. Add almond milk, cauliflower, vegetable stock, onion powder, salt, and pepper. Bring to a boil and reduce heat to a simmer, cook until cauliflower is easily pierced with a fork, about 10 minutes.
- Meanwhile prepare pasta according to package instructions until nearly cooked. It will finish cooking while in the oven.
- Pour cauliflower and liquid into blender and puree until very smooth.
- Heat 1 tbsp. olive oil in sauce pan and add mushrooms. Sauté until browned about 10 minutes. Add soup and peas to saucepan with mushrooms and cook for 1-2 minutes.
- Add pasta and chickpeas to soup and stir to combine. Pour into 8x8 baking dish. Combine bread crumbs and nutritional yeast and spread over pasta. Drizzle with additional olive oil if desired. Bake for 30 minutes until breadcrumbs are golden and crispy.
Erica says
When do you add the chickpeas?
Melissa says
Hi Erica! You add the chickpeas at the same time the pasta is added. Sorry about that and thank you for pointing it out. The recipe has been updated:)