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Chickpea Noodle Soup

Cheesy Vegetable Bake
Don’t be freaked out by this long list of ingredients. For one, it is made with simple, inexpensive components and two, it’s so simple to cook: you just mix it all together in the pan you will be baking it in, cover it, put it in the oven and you’re good to go. This is not for the nutritional yeast (a.k.a., nooch) averse but it is a great, warming casserole for a cold evening and it smells like absolute heaven as it’s cooking. This is one of my son’s favorite dishes; he asks for it at least a few times a month.

You’ll notice that, yes, I am using white rice here but it’s for a reason. Brown rice will cook at a different rate, not as well in the oven as the white stuff and with a different amount of liquid as the white rice. If eating white rice offends you, by all means, try it with brown rice but I would cook it separately. I hope you enjoy it as much as my family has over the years.

Cheesy Vegetable Bake

2 - 3 cloves garlic, minced
3 cups broccoli, cut into florets
1 large carrot, sliced
2 cups white basmati rice, uncooked
15 oz. chickpeas, drained and rinsed
2 cups plain, unsweetened non-dairy milk
2 cups low-sodium vegetable stock
1 cup nutritional yeast
1/2 cup frozen peas, defrosted
1/2 cup frozen corn, defrosted
2 T. low sodium tamari or soy sauce
2 1/2 T. sherry vinegar
1 T. dried dill
1/2 T.. thyme
2 bay leaves
Salt and pepper to taste

Preheat oven to 375 degrees. Mix everything together well in a 9-X-13 pan. Cover with foil and cook for 60 minutes, remove the bay leaves, stir and enjoy!

2013, 2014, Vegan Street

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