Wednesday, November 28, 2007

Chickpea Pasta Casserole



Based off this recipe.

My changes include using silken tofu instead of soy milk, panko instead of potato chips, a full pound of pasta instead of a 1/2 pound and adding in peas and carrots, thyme, marjoram, paprika, garlic powder, onion powder and a little bit of nutritional yeast to taste.

It didn't taste like a "tuna" casserole but it did taste a lot like any other sort of casserole made with a creamy sauce. It was very good and comforting!

4 comments:

VeggieGirl said...

mmm, this casserole sounds fabulous! I LOVE chickpeas and pasta, so I already know that I'd like this dish. Nice addition of the carrots, peas, and spices! yum!

shado said...

That looks soooo scrumptious ... not at all like the recipe photos on vegweb.

Gaia said...

That looks so good! You really made that recipe yours :)

I love your name :)

Ginger said...

I found your page doing a search for tempeh recipes. I love surprises like this!
This looks good. Thank you!

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