Creamy Vegan Casserole Recipe

Submitted by jaclynvic

Makes 6 servings

Yummy, creamy vegan casserole.

Ingredients

1	medium onion, chopped
2	stalks celery, chopped
10	0z. baby bella mushrooms, sliced
4	tbsp. Earth Balance
2	tsp. soy sauce
1/4	cup flour
1 1/2	cup vegetable broth
1 1/2	cup soy milk
1	cup frozen peas
4	tbsp. nutritional yeast
2	tbsp. marsala or red cooking wine
1	tbsp. garlic powder
2	tsp. herbes de provence
1	tsp. dried basil
1	tsp. salt
1	dash of black pepper
2	tsp. lemon juice
14 1/2	oz. of chickpeas, rinsed and mashed with the back of a fork
1	cup French Fried Onions
8	oz. pasta of your choice (I like to use little shells)

Directions

Preheat oven to 350*. Spray a 9x13" glass baking dish with oil.
Boil water and cook pasta until al dente.
Meanwhile, heat 1 tbsp. Earth Balance in a large skillet over medium heat. Add onion, celery, and mushrooms and saute for a few minutes. Add the soy sauce and saute for a few more minutes, until vegetables are tender. Set aside.
In a large stock pot, heat remaining 3 tbsp. of Earth Balance over medium-high heat. Add the flour, soy milk, and vegetable broth or can of tomatoes. Whisk for about 7 minutes, or until sauce begins to thicken. Add the nutritional yeast, marsala, lemon juice, garlic powder, herbes de provence, basil, salt, and pepper. Continue to whisk to combine.
Add the chickpeas, sauteed vegetables, peas, and cooked pasta. Combine.
Pour mixture into the prepared baking dish. Tightly cover with aluminum foil and bake for 15 minutes.
Uncover and sprinkle the French Fried Onions over the top. Bake for 5 minutes, or until the top of the casserole is golden brown.