Ingredients
- 1 medium onion (diced)
- 1 celery rib, diced
- 8 ounces mushrooms (sliced)
- 3 garlic cloves, minced
- 12 ounces fresh asparagus (ends trimmed and stalks cut into 1-inch pieces)
- 2 tablespoons vegetable broth
- 3 tablespoons flour
- 1 cup vegetable broth
- 3/4 cup soymilk, unsweetened (or other non-dairy milk)
- Salt and freshly ground black pepper to taste
- 1 1/2 tablespoon nutritional yeast
- 1/2 teaspoon dried thyme leaves
- 1 teaspoon dried basil
- 1 can (15 ounce) chickpeas (rinsed and drained)
- 2 to 3 cups hash brown potatoes (frozen or 5-8 ounces raw potato, shredded)
How to Make
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Step 1: Preheat oven to 400F. Lightly oil or spray a 2-3 quart casserole dish.
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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.
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Step 3: Add the celery, mushrooms, and garlic and cook for 2-3 more minutes, until mushrooms exude their juices.
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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.
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Step 5: Whisk the flour into the cup of vegetable broth. Add it, the milk, nutritional yeast, thyme, and basil and heat until bubbly.
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Step 6: Add the chickpeas and salt and pepper to taste. Turn heat to low, and simmer for 5 minutes.
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Step 7: Pour into prepared casserole dish and top with an even layer of potatoes. Sprinkle potatoes with salt, if desired.
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Step 8: Bake until casserole is bubbly and top is lightly browned, 25-45 minutes (frozen potatoes will take longer than fresh).
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Step 9: If top does not completely brown, place it under the broiler for a few seconds.
We hope you enjoy this recipe!
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