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!
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Chickpea Noodle Casserole {Vegan}
Ingredients
- 4 oz. Pasta egg-free egg noodles, if you can find them Rotini also works really well.
- FOR THE FILLING:
- 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.
- FOR THE SAUCE:
- 1 C Vegetable Broth
- 1/2 C Almond or Coconut Milk Creamer we love the So Delicious Dairy Free brand
- 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
Instructions
- 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.
Thalia @ butter and brioche says
I definitely need to recreate this casserole recipe for my vegetarian household.. looks delicious and such a great idea to use noodles!
Kat says
I made this casserole tonight and it was excellent! I used rotini noodles and it gave the dish a nice heft, without being too much. The flavor was great too, the sauce works well and is so much better than canned condensed soup, we loved it and will definitely be making it again!
aimee says
I’m so glad you enjoyed the recipe 🙂
Sara says
Hi!
This sounds absolutely delicious! I’m vegetarian, but not vegan, and am fine with using egg. How would the recipe be modified to include it? I also wouldn’t use yeast. I’m not sure how to modify it according where I would get the right consistency with those alterations. Please help!
Thank you!
Sara
Sara says
Hi again – I don’t need to use egg, but I don’t have yeast. Would it come out fine without it?
Thanks again!
Sara
Sara says
Hi again – I don’t need to use egg, I just thought maybe it would help with binding if I didn’t use yeast. Basically, my question is that I don’t have yeast…would it come out fine without it, or is there something I could substitute (I’m vegetarian, and not vegan)? So sorry for the confusion. I really hope I’m making sense, because I can’t wait to make this!
Thanks again!
Sara
aimee says
Hi Sara, there is no need for an egg and don’t quote me on this, but I don’t believe there are eggs in traditional noodle casseroles. The nutritional yeast for vegans is more for that “cheesy” flavor, so if you just want to use more cheese – that would be a perfect substitute. If you wanted it creamier, maybe make more of the sauce or add more cheese. Otherwise, I think you should be good 🙂
Sara says
Ohhhh ok, that’s perfect then!! Thank you so very much!! 🙂