My photo does not do this dish justice, but I assure you though that this casserole is not to be missed. For those of you who may have been raised on chicken pot pies, this creamy chickpea is very much like a vegan rendition of this comfort food classic, and it is really just as comforting to the contemporary vegetarian. It is easy to prepare, and with chickpeas, succulent mushrooms, brown rice and herbs, finished off with a cashew paste and some nutritional yeast, you have a complete and hearty meal with plenty of protein. I served it up with my classic Greek salad for a meal that was thoroughly enjoyed by all.
|Creamy Chickpea, Mushroom and Brown Rice Casserole|
|Recipe by Lisa Turner
Adapted from The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! – Includes Soy-Free and Gluten-Free Recipes!
Published on April 29, 2016
Simple, warming and wholesome baked chickpea and brown rice “comfort food” casserole
Makes 6 to 8 servings
Other oven-baked dishes to enjoy:
Kidney Bean Casserole with Mushrooms and Spicy Tempeh Strips
Southern-Style Eggplant and Potato Casserole with Chickpeas
Gigantes Bean Tomato Casserole
Pasta and Feta Cheese Casserole