1/2CAlmond or Coconut Milk Creamerwe love the So Delicious Dairy Free brand
2Tbl Nutritional Yeast
1/4Cvegan Parmesansuch as Go Veggie, Parma, etc.
1/4tspSalt
1/4tspPepper
1/8tspGarlic Powder
FOR THE TOPPING:
1/8CPanko Bread Crumbs
1/8Cvegan Parmesansuch as Go Veggie, Parma, etc.
Parsleyfor 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.