This vegan chickpea satay casserole is a delicious and easy one-pot vegan meal.
This plant-based dish comes from Dreena’s Kind Kitchen. If you have the book, you can flip to page 180 for this healthy vegan recipe. If you don’t have DKK, link through and take a look! It has glowing reviews on amazon, and won the very first world’s vegan cookbook award.
If you do have DKK, I also have a video showing this recipe, so keep scrolling!
Now, this chickpea casserole isn’t just chickpeas and chopped veggies. Rather, the flavorful peanut sauce (option in recipe for peanut/nut-free) has vegetables pureed INTO the sauce (high-speed like vitamix is best) for added color, flavor, and nutrition.
When I created this vegan casserole for Dreena’s Kind Kitchen, I put it through recipe testing with my incredible group of recipe testers. They loved this chickpea recipe. It was one of the recipes they went back to over and over – when the recipe testing was all done.
It’s such a versatile recipe, and makes a nice hearty batch to feed a vegan family. Pair it with a cooked grain like rice, quinoa, or millet, and dinner is served!
And it’s really easy! Once the sauce is made for this chickpea casserole, everything is put into a casserole dish and the oven does the rest of the work.
Watch this video to see just how easy it is to make this vegan casserole:
What to do with Leftovers of this Chickpea Satay Casserole?
What about leftovers? How can you repurpose this vegan chickpea satay casserole?
As some of you know, in DKK I offer “recipe renewal” tips in many of the recipes. To give you some creative ideas of how to serve leftovers of a given recipe in a new way, to keep it fresh, and also to give you more mileage with vegan meal planning.
In this video, I show you how easy it is to make this chickpea satay casserole. I hope you try it and love it as much as my testers and I do!
Let me know if you try this recipe, share your feedback in the comments. x Dreena
Chickpea Satay Casserole
Ingredients
Peanut Sauce
- 1/2 cup roughly chopped carrot
- 1/2 cup roughly chopped red yellow, or orange bell pepper
- 1/2 cup peeled roughly chopped zucchini or more carrot or bell pepper
- 1-2 cloves garlic peeled
- 1 tablespoon peeled and chopped fresh ginger
- 1 tablespoon pure maple syrup or coconut/date sugar optional
- 1/8 – 1/4 teaspoon crushed red pepper optional; see note
- 1 cup water divided
- 1/4 – 1/3 cup natural peanut butter see note
- 3 tablespoons tamari
- 2 tablespoons apple cider vinegar
- 2 tablespoons natural ketchup
Casserole
- 2 14-oz cans chickpeas, rinsed and drained
- 2 cups small cubes red yellow, or orange bell peppers
- 1 cup small cubes zucchini
- 1 cup chopped fresh or frozen green beans or more zucchini
Garnish (optional)
- Chopped green onions
- Chopped peanuts
Instructions
- Preheat the oven to 400°F.
- In a high-speed blender, combine all the ingredients for the sauce, starting with 1/2 cup water. Puree until smooth, then add the remaining 1/2 cup water and puree again.
- Pour the sauce into a 13 × 9-baking dish. Add the chickpeas, bell peppers, zucchini, and green beans and gently stir.
- Cover the dish with aluminum foil and bake for 15 minutes. Remove the foil, stir well, re-cover with foil, and bake for another 10 minutes. Remove the foil and bake for a final 10 minutes, stirring once or twice during this time, until the sauce has thickened and the vegetables are tender. Garnish with green onions and peanuts, if desired.
Keri says
Just made this for the first time last night and OMG it’s delicious! So much so, that my daughter asked me to make it again tonight for a friend hangout.
This time I’m adding broccoli and cauliflower and doubling the sauce because it’s so good!
Thanks for another fantastic recipe, Dreena!
Annie says
I made this dish last night after the recipe piqued my interest and what can I say….fantastic! Easy to do and packed with amazing flavour. I changed one can chickpeas for tofu, as another reader suggested, and that worked perfectly, great balance of tastes and textures. A new favourite for both my husband and I.
Thank you so much Dreena for another wonderful wfpb recipe!