Healthy Vegan Chickpea Noodle Casserole
A lightened up, veggie filled remake of traditional chicken noodle casserole, this Vegan Chickpea Noodle Casserole is every bit as delicious.
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.
