Mix white sauce with the pasta and layer in a casserole dish. Layer cabbage mix on top.
In the same wok used for the cabbage, mix ingredients for the red sauce and bring to a boil until tomatoes soften a bit. Layer the red sauce on top of the cabbage in the casserole dish
Red & White Creamed Chickpea Casserole
Description
Red & White Creamed Chickpea Casserole
Serves 6
3 cups quinoa/brown rice pasta (dry)
White sauce:
1 cup unsweetened cashew milk
½ cup vegetable broth
1 can (2 cups) of chickpeas
4 cloves of garlic
2 tbsp onion powder
2 tbsp nutritional yeast
4 tbsp chopped fresh or frozen dill
4 cups red cabbage (appx half of a cabbage head), diced
Juice from 1 lemon
1 tsp garlic powder
Red sauce:
5 medium tomatoes
1 cup tomato sauce
1 tbsp maple syrup
1 tbsp oregano
1 tsp cayenne pepper (optional if you like heat)
2 tbsp Mrs. Dash no salt seasoning blend
Presentation: chopped parsley, red chili flakes
Start cooking the quinoa/brown rice pasta according to package instructions. Turn the oven on to 375℉ (190℃)
Meanwhile, put all ingredients for the white sauce in a blender and blend.
In a wok, water sauté red cabbage until it turns a beautiful red, appx 10 minutes. Add lemon juice and garlic powder to the cabbage mix.
Mix white sauce with the pasta and layer in a casserole dish. Layer cabbage mix on top.
In the same wok used for the cabbage, mix ingredients for the red sauce and bring to a boil until tomatoes soften a bit. Layer the red sauce on top of the cabbage in the casserole dish.
Bake casserole in the oven for 20 minutes.
White sauce:
3 cups quinoa/brown rice pasta (dry)
Red sauce:
Instructions
-
Process
Start cooking the quinoa/brown rice pasta according to package instructions. Turn the oven on to 375℉ (190℃) Meanwhile, put all ingredients for the white sauce in a blender and blend. In a wok, water sauté red cabbage until it turns a beautiful red, appx 10 minutes. Add lemon juice and garlic powder to the cabbage mix. Mix white sauce with the pasta and layer in a casserole dish. Layer cabbage mix on top. In the same wok used for the cabbage, mix ingredients for the red sauce and bring to a boil until tomatoes soften a bit. Layer the red sauce on top of the cabbage in the casserole dish. Bake casserole in the oven for 20 minutes.
Note
- Cook this recipe at low heat.
- Use fresh ingredients for better taste
- After cooking, wait for at least 15 minutes for better taste
