Heat up on chilly evenings with this comforting, carb-loaded, protein-packed casserole from VegNews meals contributor Jackie Sobon’s Vegan Yack Assault’s Plant-Based mostly Meal Prep cookbook.
What you want:
2 teaspoons sunflower oil
1 cup diced yellow onion
1 cup diced carrot
1 cup diced celery
2 (15-ounce) cans chickpeas, drained, with 1 cup liquid reserved
1 cup uncooked cashews
¼ cup lemon juice
1 tablespoon lemon zest
3 cloves garlic, peeled
2 teaspoons dried rosemary
1 teaspoon salt
½ teaspoon black pepper
4 cups bowtie pasta
4 cups scorching vegetable broth
What you do:
- Preheat oven to 375 levels. In a big skillet over medium warmth, heat oil. Add onion, carrot, and celery, and prepare dinner till onions are almost translucent, about 5 minutes. Add chickpeas and prepare dinner for an additional 2 minutes.
- Whereas vegetable combination is cooking, right into a blender, add chickpea liquid, cashews, lemon juice, zest, garlic, rosemary, salt, and pepper and mix till clean. Let sit for two minutes, then mix once more.
- Pour pasta, scorching broth, chickpea combination, and blended sauce right into a 9 x 13-inch casserole dish. Stir to mix and unfold combination into an excellent layer. Cowl with foil and bake for half-hour. Fastidiously take away foil and bake till pasta is cooked via and sauce is not runny, about 10 minutes. Let cool on a rack for quarter-hour earlier than serving. Casserole may be saved in fridge for as much as 7 days or in freezer for as much as 3 months.
For extra vegan recipes like this, learn:
Right here at VegNews, we reside and breathe the vegan way of life, and solely suggest merchandise we really feel make our lives wonderful. Sometimes, articles could embody procuring hyperlinks the place we would earn a small fee. By no means does this impact the editorial integrity of VegNews.
