Asparagus Chickpea Casserole
Recipe: #10647
October 01, 2013
Categories: Casseroles, Beans, Asparagus, Sunday Dinner, Oven Bake, Heart Healthy, High Fiber, Low Calorie, Low Cholesterol, Low Fat, No Eggs, Non-Dairy Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"This recipe comes from the Fat Free Vegan website, and though it sounded a little bland I am soooo glad I tried it. We loved this casserole! Its easy to make, full of healthful ingredients, and as satisfying as any meat casserole."
Ingredients
Nutritional
- Serving Size: 1 (343.3 g)
- Calories 380.9
- Total Fat - 5.8 g
- Saturated Fat - 0.7 g
- Cholesterol - 0 mg
- Sodium - 231.9 mg
- Total Carbohydrate - 66.6 g
- Dietary Fiber - 16.8 g
- Sugars - 11 g
- Protein - 20.1 g
- Calcium - 149.5 mg
- Iron - 7.1 mg
- Vitamin C - 13.8 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
Preheat oven to 400F. Lightly oil or spray a 2-3 quart casserole dish.
Step 2
Heat a non-stick pan over medium-high heat. Give it a quick spray of oil, if desired, and add the onions. Cook until onions soften, 2-3 minutes.
Step 3
Add the celery, mushrooms, and garlic and cook for 2-3 more minutes, until mushrooms exude their juices.
Step 4
Add the asparagus and two tablespoons of vegetable broth, cover pan, and cook for another 2-3 minutes, until asparagus is bright green and beginning to become tender.
Step 5
Whisk the flour into the cup of vegetable broth. Add it, the milk, nutritional yeast, thyme, and basil and heat until bubbly.
Step 6
Add the chickpeas and salt and pepper to taste. Turn heat to low, and simmer for 5 minutes.
Step 7
Pour into prepared casserole dish and top with an even layer of potatoes. Sprinkle potatoes with salt, if desired.
Step 8
Bake until casserole is bubbly and top is lightly browned, 25-45 minutes (frozen potatoes will take longer than fresh).
Step 9
If top does not completely brown, place it under the broiler for a few seconds.
Tips
No special items needed.