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Vegan Chickpea Satay Casserole

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This vegan chickpea satay casserole is a delicious and easy one-pot vegan meal.

Chickpea Satay Casserole in pot

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.

Dreena's Kind Kitchen Cookbook

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.

Chickpea Satay Casserole

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 served with rice
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5 from 1 vote

Chickpea Satay Casserole

This peanut sauce is flavorful yet lightened with pureed fresh vegetables. Once the sauce is made, it’s an easy dish to pull together with chickpeas and chopped vegetables. Bake and serve with rice, and dinner’s done!
Servings 4 -5 people

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.

Notes

Peanut Butter Note: You can use as little as 1/4 cup in this sauce, but 1/3 cup will give you a richer taste. If you want to swap out peanut butter, try using almond butter or cashew butter—or, for a nut-free version, about half-and-half sunflower seed butter and tahini. Keep in mind that almond and cashew butters are naturally sweeter than peanut butter, and all are sweeter than seed butters. Taste the sauce after it begins to thicken and adjust with maple syrup if needed. Finally, do check that your nut butters don’t already have sweeteners. If they do, you may not want any added sweetener.
Red Pepper Note: If you’re serving this to kids or anyone who prefers a milder sauce, omit the crushed red pepper. You can serve individual portions with hot sauce for those who like the heat!
Serving Suggestions: Serve over a cooked grain like brown basmati rice, jasmine rice, quinoa, whole-wheat couscous, or millet. With a grain, this dish serves 5-6.

Disclosure: DreenaBurton.com is an affiliate with Blendtec, Complement, Lululemon, Bellicon, and Amazon. This means if you purchase a product through any of these affiliate links, my site earns a commission from the sale (at no extra cost to you). Thank you for supporting my website.

Reader Interactions

Comments

  1. SpiceyChef Stratford says

    This vegan chickpea satay casserole sounds delicious and nutritious! I appreciate the video demonstration and the creative recipe renewal tips for leftovers. Can’t wait to try it out in my kitchen. Thanks for sharing, Dreena!

    Reply

  2. Iris Koller says

    5 stars
    OMGoodness!!! This was just delicious! I’m looking forward to the leftovers. I also know I will be making this many more times – and can envision subbing tofu cubes or soycurls for the chickpeas for a variation of this yumminess!! Thank you!

    Reply

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