This vegan chickpea satay casserole is a scrumptious and simple one-pot vegan meal.
This plant-based dish comes from Dreena’s Variety Kitchen. If in case you have the e book, you possibly can flip to web page 180 for this wholesome vegan recipe. If you happen to don’t have DKK, hyperlink via and have a look! It has glowing critiques on amazon, and gained the very first world’s vegan cookbook award.
If you happen to do have DKK, I even have a video exhibiting this recipe, so maintain scrolling!
Now, this chickpea casserole isn’t simply chickpeas and chopped veggies. Moderately, the flavorful peanut sauce (possibility in recipe for peanut/nut-free) has greens pureed INTO the sauce (high-speed like vitamix is greatest) for added colour, taste, and diet.
After I created this vegan casserole for Dreena’s Variety Kitchen, I put it via recipe testing with my unimaginable group of recipe testers. They beloved this chickpea recipe. It was one of many recipes they went again to again and again – when the recipe testing was all performed.
It’s such a flexible recipe, and makes a pleasant hearty batch to feed a vegan household. Pair it with a cooked grain like rice, quinoa, or millet, and dinner is served!
And it’s very easy! As soon as the sauce is made for this chickpea casserole, every little thing is put right into a casserole dish and the oven does the remainder of the work.
Watch this video to see simply how straightforward it’s to make this vegan casserole:
What to do with Leftovers of this Chickpea Satay Casserole?
What about leftovers? How are you going to repurpose this vegan chickpea satay casserole?
As a few of you recognize, in DKK I supply “recipe renewal” suggestions in most of the recipes. To offer you some artistic concepts of methods to serve leftovers of a given recipe in a brand new means, to maintain it recent, and in addition to present you extra mileage with vegan meal planning.
In this video, I present you ways straightforward it’s to make this chickpea satay casserole. I hope you attempt it and like it as a lot as my testers and I do!
Let me know if you happen to do that recipe, share your suggestions within the feedback. x Dreena
Chickpea Satay Casserole
Components
Peanut Sauce
- 1/2 cup roughly chopped carrot
- 1/2 cup roughly chopped pink yellow, or orange bell pepper
- 1/2 cup peeled roughly chopped zucchini or extra carrot or bell pepper
- 1-2 cloves garlic peeled
- 1 tablespoon peeled and chopped recent ginger
- 1 tablespoon pure maple syrup or coconut/date sugar optionally available
- 1/8 – 1/4 teaspoon crushed pink pepper optionally available; see be aware
- 1 cup water divided
- 1/4 – 1/3 cup pure peanut butter see be aware
- 3 tablespoons tamari
- 2 tablespoons apple cider vinegar
- 2 tablespoons pure ketchup
Casserole
- 2 14-oz cans chickpeas, rinsed and drained
- 2 cups small cubes pink yellow, or orange bell peppers
- 1 cup small cubes zucchini
- 1 cup chopped recent or frozen inexperienced beans or extra zucchini
Garnish (optionally available)
- Chopped inexperienced onions
- Chopped peanuts
Directions
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Preheat the oven to 400°F.
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In a high-speed blender, mix all of the components for the sauce, beginning with 1/2 cup water. Puree till clean, then add the remaining 1/2 cup water and puree once more.
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Pour the sauce right into a 13 × 9-baking dish. Add the chickpeas, bell peppers, zucchini, and inexperienced beans and gently stir.
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Cowl the dish with aluminum foil and bake for quarter-hour. Take away the foil, stir nicely, re-cover with foil, and bake for an additional 10 minutes. Take away the foil and bake for a ultimate 10 minutes, stirring a couple of times throughout this time, till the sauce has thickened and the greens are tender. Garnish with inexperienced onions and peanuts, if desired.
Notes
Purple Pepper Notice: If you happen to’re serving this to youngsters or anybody who prefers a milder sauce, omit the crushed pink pepper. You may serve particular person parts with scorching sauce for individuals who like the warmth!
Serving Options: Serve over a cooked grain like brown basmati rice, jasmine rice, quinoa, whole-wheat couscous, or millet. With a grain, this dish serves 5-6.
