This Chickpea Noodle Casserole is loosely based on the concept of a tuna noodle casserole. To create a vegan option, I used chickpeas, partially chopped (not pureed) in a food processor. Have you tried this vegan fishless tuna product? I just learned about it, so I am going to try to find it and I’ll do a review.
I added mushrooms to my casserole. One noticeable omission? Peas. I personally will do pretty much everything my power to avoid peas (it’s been going on since childhood), but please feel free to add them if you like them 🙂
Seasoning is really important in this dish because no single ingredient has a huge amount of flavor. Also, if you are using these types of noodles (typically called “egg noodles”), be sure you find the egg-FREE version. If you are unable to find them, any pasta will do. In fact, if I were to make it again, I might use one that has a bit more body to it. Rotini would work very well here.
The sauce is a bit different in my version. Again, trying to build flavor. I created a parmesan sauce using vegan parm, vegetable stock, vegan creamer (by So Delicious Dairy Free) and nutritional yeast with several herbs and seasonings. There are sauteed onions in the dish itself, as well as the sauce. Topped with panko breadcrumbs and baked until slightly golden on top, this Chickpea Noodle Casserole is sure to please.
Serve with a crusty loaf of bread or a side of broccoli. It’s really delicious!
- 4 oz. Pasta (egg-free egg noodles, if you can find them) Rotini also works really well.
- [u]FOR THE FILLING:[/u]
- 1 C of canned Chickpeas, pulse a few times in a food processor, but do NOT puree
- 4-6 oz. Mushrooms, sliced and sauteed
- 1 medium Onion, diced and sauteed (half for the pasta and half for the sauce)
- 1/2 C frozen Peas (optional)
- Salt and Pepper, to taste
- 1 Tbl Oil (Coconut, Canola, etc.)
- [u]FOR THE SAUCE:[/u]
- 1 C Vegetable Broth
- 1/2 C [url href=”http://sodeliciousdairyfree.com/products/almond-milk-creamers”]Almond or Coconut Milk Creamer, we love the So Delicious Dairy Free brand[/url]
- 2 Tbl Nutritional Yeast
- 1/4 C vegan Parmesan (such as Go Veggie, Parma, etc.)
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1/8 tsp Garlic Powder
- FOR THE TOPPING:
- 1/8 C Panko Bread Crumbs
- 1/8 C vegan Parmesan (such as Go Veggie, Parma, etc.)
- Parsley, for garnish
- Preheat oven to 375 degrees.
- Cook pasta to al dente, do not overcook. Drain well.
- In the bowl of a food processor, pulse chickpeas a few times just until very coarsely chopped. Do not overprocess. They should not be pureed.
- In a large saute pan, add the oil and onion. Saute until onions are softened and slightly translucent. Divide, setting one half of the onions aside for the sauce and add the mushrooms. Continue to saute with remaining onions. These onions will be a bit more caramelized adding another dimension of flavor.
- In a small sauce pan, combine all of the sauce ingredients (don’t forget the reserved onions), whisking until smooth. You can add 1 Tbl of all purpose flour if you’d like it a bit thicker. It will thicken slightly as it cooks and cools.
- In a small bowl, combine topping ingredients.
- Combine the sauce, mushroom mixture and chickpeas.
- Add the pasta and mix until combined.
- Pour into an oven-proof baking dish and sprinkle with the panko topping.
- Bake for 20-25 minutes until slightly golden and cooked through.
- Garnish with parsley and serve with a crusty loaf of bread or veggies of your choice.