I had no intention of blogging about this dish when I created it. I was merely tossing ingredients together for an off-the-cuff dinner and was so delighted with the results I had to share it with you, poorly lit photo and all.
This casserole has a comforting creaminess, yet it’s still packed with loads of fibre, anti-inflammatory nutrients and antioxidants. It’s a healthy meal cloaked in decadent warmth.
It’s a forgiving recipe, too, so feel free to swap in different vegetables or spices according to your tastes. I also think it would be an amazing veggie pot pie filling. The only downside is the quantities below make just two servings – and I will definitely be doubling or tripling the recipe in the future.
What have you whipped up in the kitchen lately that turned out better than you anticipated?
(Looking for healthy dessert recipes, or tips for how to eat deliciously on a budget? Then check out my e-books here.)
Broccoli, Asparagus and Chickpea Casserole
gluten-free, dairy-free, vegan, soy-free, egg-free
1/2 cup chopped celery
1/2 cup chopped broccoli stalks (yes, you can use the stalks!)
1/2 cup chopped broccoli florets
1/2 cup chopped asparagus spears
1/2 cup cooked chickpeas
3 cloves garlic, chopped
2 tbsp nutritional yeast
1 tsp chopped fresh rosemary
1 tsp dried thyme
3/4 cup vegetable stock
2 tsp brown rice flour
3 tbsp finely chopped walnuts
salt to taste
Preheat the oven to 350 degrees F.
Heat a few tablespoons of water in a pot, then add the celery and broccoli stalks. Sauté for a few minutes until softened, then add the broccoli florets, asparagus pieces, chickpeas, garlic, nutritional yeast, rosemary, thyme and salt.
Stir everything for a couple of minutes, then add the vegetable stock. Sprinkle the brown rice flour over the pot and mix well. Let the mixture cook for about five minutes, until the sauce has thickened. If it’s still watery, add a bit more flour. If it’s too thick, add a tablespoon of water.
Pour the mixture into an 8 x 4-inch baking dish, then top with the walnuts.
Bake for 20-25 minutes, until the walnuts are lightly toasted and the casserole is bubbly.
I’ve been trying to figure out a casserole recipe without the dreaded cream of whatever soup and cheese. I’m going to try yours.
Oh, I know what you mean – so many recipes out there using canned soups. Hope you like this!
Broccoli stalks are really yummy. This anti-inflammatory casserole looks so good.
This looks delicious & healthy. I’m pinning it to try later.
This will be my contribution to Christmas Dinner!!
i really love the taste of asparagus and i always put it on my stew.`
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