Red & White Creamed Chickpea Casserole

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

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.