1 onion; chopped, 4ish stalks celery; chopped, a GIANT spoonful of
minced garlic, 1 small head cauliflower; chopped. Saute all this in a
pot with oil until onions are soft. Add 1 can of chickpeas (rinsed) and
2c. veg stock. Simmer until veg is smushy. Once veg is done blend
everything in a blender or food processor until smooth and creamy. Put
back into pot and add a tsp of onion powder, 2-3tsp of braggs liquid
aminos (or soy sauce/tamari), 1/3c. nutritional yeast flakes. Stir to
Preheat oven to 350F
Boil up a box of pasta (I used sprout wheat macaroni cause thats what I grabbed).
Thaw up 2c. frozen peas.
Once noodles are almost cooked through drain and dump them in the
sauce, add peas. Put in greased (I used vegan butter) 9x13 glass dish
and topped with butter bread crumbs (1/4ish c. bread crumbs and TBL
melted butter mixed together)
Bake for 20 minutes.
I think it would be even better with a TBL or so of brown mustard in the sauce for that little extra something ;)