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-Primarily based 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 cook dinner till onions are almost translucent, about 5 minutes. Add chickpeas and cook 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 a fair layer. Cowl with foil and bake for half-hour. Fastidiously take away foil and bake till pasta is cooked by way of and sauce is not runny, about 10 minutes. Let cool on a rack for quarter-hour earlier than serving. Casserole could be saved in fridge for as much as 7 days or in freezer for as much as 3 months.
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