Monday, August 25, 2008

Chickpea Broccoli Casserole


This is the healthy, no cream soup, veggilicious way to do casserole. I must admit that I am one of the few that love to eat and make casseroles. I didn't like them much growing up (and I don't think we ate them often anyway) but once I discovered a few of the old standbys (like tuna casserole and hamburger tater-tot) I was hooked. There is just something that is so comforting about the warmth of a home-cooked casserole.

Since we've been reducing the amount of meat in our diet, casseroles have mostly fallen off our menu plan. Until I found this gem in my new favorite-at-the-moment cookbook, Vegan with a Vengeance. After the chopping is done, you basically just mix it all up and cook it for an hour. Very easy and very healthy! The flavor is simple, but good. We are both hearty eaters though and we ate half the recipe plus cheese and crackers (we always save half our dinner meal for lunches the next day). This was a great meal for the baby by the way, nice and soft and not spicy.

Here is the link to the site from which the cookbook was born.



And since I am not sure if I can re-write the recipe here w/o violating some sort of sharing/copywrite law, here is a link to the recipe for Chickpea Broccoli Casserole.

3 comments:

Sherry said...

Sounds delicious!!

Rachael said...

I just finished having the leftovers for lunch and I have to say its even better the second time around!

Veggie said...

Sounds good, I'll have to try it!