Protein-Packed Chickpea and Quinoa Casserole
Ingredients
Casserole Sauce
- 3 small carrots, chopped
- 1 shallot, chopped
- 1/2 cup chickpeas, drained and rinsed (or raw cashews)
- 1 cup peeled and chopped potatoes (you can use a combination of sweet and russet or just russet)
- 5 tablespoons nutritional yeast
- 1 cup vegetable broth/stock (plus a bit more for thinning)
- 1/2 lemon, juice and zest
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Casserole
- 3 cloves of garlic, minced
- 1 yellow or sweet onion, diced
- 1 red bell pepper, diced
- 1 can of chickpeas, drained and rinsed
- 4 cups broccoli, chopped into bite-size pieces
- 2 bags of Village Harvest Quinoa & Kale (or substitute 3 cups of quinoa)
- 1/2 cup bread crumbs
- 1 pinch of red pepper flakes
- 1 teaspoon Trader Joe's Vegan Chicken-Less Seasoning (or any other desired seasoning mix)
- Salt and pepper to taste
Preparation
Preheat the oven to 350°F (175°C). Place a piece of parchment paper in a casserole dish.
Make the sauce by adding carrots, potatoes, and shallot to boiling water. Cook until softened. Remove from heat and add to a blender.
Add all other sauce ingredients to the blender and blend until smooth. Add more broth if needed to thin the sauce. Check the seasoning and adjust as desired.
Heat a large pan over medium heat. Add the onion and pepper. Dry sauté for about 5 minutes, stirring.
Add garlic and sauté for about 1 minute, followed by broccoli, chickpeas, red pepper, and seasoning. Cook, stirring, for about 3 minutes.
Add the quinoa blend and mix to heat through. Lastly, add half of the sauce and stir to combine. Add additional salt and pepper if desired.
Transfer the mixture to the casserole dish and spread it evenly. Top with the remaining sauce and spread it evenly. Sprinkle breadcrumbs on top.
Bake in the preheated oven for 30-40 minutes. Let it stand for 15 minutes before serving.
