Wednesday, June 22, 2016

Creamy Chickpea Casserole

I served this delicious casserole with grilled corn 'off the cob,' and roasted asparagus. 

What Satisfies

students who play guitar
11 bell ringers
being a character in someone’s fiction
mulching all by myself
clean windows
new white bed sheets
sleeping dogs
creamy casseroles
a white peony 

One easy meal that I have missed making and eating since becoming vegan, is the classic casserole. Protein and veggies swimming in creamy sauces satisfy the palate. Plus, they’re a cinch to make ahead and serve to a crowd. A few years ago, I hosted a party and made a Cheesy Chicken Casserole, (find that recipe here), and I made my own vegan portion by swapping mushrooms for the chicken, and ate it without anyone knowing the difference. I guess, looking back, I felt embarrassed, for whatever reason, to serve the mushroom version to my guests. Times have changed.

This excellent Creamy Chickpea Casserole is based on a classic from my childhood – in fact, I like it so much, I have featured it twice already here on my blog: once with chicken and dairy cheese and once as a chickpea vegan variety.

Today’s post is the almost perfected version – except for the horrible photos. Which means that I’ll have to post about this again in the future. It’s worth it.

Creamy Chickpea Casserole-Take Two

Make a batch of vegan cream of chicken soup by blending the following:
1 pound firm tofu
2 t vegan chicken base / seasoning
2-3 t curry
1 ½ t onion powder
1 ½ t garlic powder
½ t turmeric
¼ C milk or water

For the casserole
Saute a few stalks of celery until they are soft but not brown. Place in a large bowl and add a can of drained and rinsed chickpeas, some toasted sliced almonds, the correct amount of soup base, some mayo (1/2 C or so), and lemon juice to taste. Oh, also add some cooked rice, but not too much! The last time I made this I added too much and it totally dried out. Keep it satisfyingly saucy.

Mix well. Pour into casserole. Grate cheddar over the top. Bake till warm. 

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