Hearty Plant-Based Chickpea and Mushroom Casserole Recipe 🍄🌿
Ingredients:
1 tablespoon olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
8 oz (225g) cremini mushrooms, sliced
3 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried sage
1 can (15 oz / 425g) chickpeas, rinsed and drained
1 can (14.5 oz / 411g) diced tomatoes, undrained
2 cups (16 fl oz / 475ml) vegetable broth
2 tablespoons nutritional yeast (optional, for cheesy flavor)
1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
Salt and freshly ground black pepper to taste
Optional Topping: Mashed potato or sweet potato, or breadcrumbs mixed with olive oil
Directions:
1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
3. Add sliced mushrooms and cook until browned, about 5-8 minutes. Stir in minced garlic, dried thyme, and dried sage; cook for 1 minute until fragrant.
4. Stir in the rinsed chickpeas, diced tomatoes (with juice), vegetable broth, and optional nutritional yeast. Bring the mixture to a simmer.
5. Stir in the cornstarch slurry and cook for 1-2 minutes, stirring constantly, until the sauce thickens slightly.
6. Season well with salt and pepper to taste.
7. If using a topping: Spread mashed potatoes evenly over the chickpea mixture OR sprinkle with breadcrumbs.
8. If your skillet is oven-safe, transfer it directly to the preheated oven. Otherwise, pour the mixture into a baking dish before adding topping.
9. Bake for 20-25 minutes (or 30-35 minutes if topped with mashed potatoes) until bubbly and the topping is golden brown.
10. Let cool for a few minutes before serving.
Recipe Information:
Preparation Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes | Calories per Serving: approx 320 (without topping) | Number of Servings: 4-6
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