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Chickpea Macaroni Casserole


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  • Author: Flora & Vino
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings
  • Diet: Vegan

Description

Cozy and quick chickpea macaroni casserole made with Chickapea Elbows, and frozen vegetables baked in a creamy cashew sauce. Ready in an hour!


Ingredients

Cashew Sauce

  • 3/4 cup raw cashews, soaked in boiling water for 20 minutes 
  • 4 cups low sodium vegetable broth
  • 23 TBSP nutritional yeast
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • ¼ tsp ground turmeric 
  • pinch of Black pepper
  • 1/4 tsp Himalayan sea salt

Chickpea Macaroni Casserole

  • 1 8-oz. Box of Chickapea Elbows
  • 1 16-oz. Bag frozen mixed vegetables (corn, peas, carrots, and green beans)

Instructions

  1. Preheat the oven to 425°F and prepare a 9×13″ baking dish/casserole pan.
  2. Add the soaked and drained cashews, vegetable broth, nutritional yeast, smoked paprika, garlic powder, ground turmeric, and black pepper to a high-speed blender. Blend until the cashews are broken down and you have a smooth and creamy sauce.
  3. Add the elbow pasta, frozen vegetables, and cashew sauce to the casserole dish and mix until evenly distributed. Make sure that the vegetables and noodles are completely coated in the cashew sauce. 
  4. Cover the dish tightly with aluminum foil and bake it in the middle rack of the oven for 50-55 minutes. Remove the dish from the oven and let sit for 10-15 minutes before uncovering. 
  5. Serve the casserole warm with a sprinkle of vegan parmesan and fresh herbs. Store leftovers in an airtight container in the refrigerator for 5 days and reheat before serving. 

Notes

Recipe adapted from From My Bowl

  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Category: Dinner, Entree
  • Method: Oven-Bake
  • Cuisine: Vegan, Gluten-Free, Grain-Free, No-Oil-Added