So, when I was feeling under the weather last week, I really wanted some comfort food. I decided to adapt the Chickpea Divan recipe from Vegan Spoonful, because its vegan roux makes the base for a really nice creamy sauce.
The verdict: This recipe came together quickly, and I liked it a lot. But not as much as I would've liked it if it had a ton of Parmesan in it, like the original Campbell's recipe. Oh well. I don't really want to go down the road of soy cheese - I try to keep my processed-food intake limited to soy milk and tofu. Maybe next time I will try it with some nutritional yeast, though. Donal thought the sauce was too bland - I didn't agree, but he likes things really spicy or otherwise full of flavor. He added some Vietnamese hot sauce to it, and liked it that way. To each his own!
Be warned: this recipe makes a LOT! Feel free to cut it in half.
Pasta Primavera with Chickpeas
3/4 c. whole wheat flour
1 t. garlic powder
2 t. salt
1 t. dry thyme
1/2 t. white pepper
1/2 c. vegan margarine
4 c. vegetable broth
1 bag frozen mixed veggies, whatever mixture you like
1 can chickpeas
1/3 c. white wine
1 c. unsweetened soy milk
1 box whole-wheat pasta (we only had couscous, but I would've preferred it on a large pasta like farfalle or penne)
chopped parsley to garnish
- Begin cooking pasta according to package directions.
- Mix the flour, garlic powder, salt, thyme, and pepper.
- Melt the margarine over medium heat. When melted, add the flour mixture. Stir well.
- Add vegetable broth. Whisk until all lumps are gone.
- Add frozen veggies and chickpeas. Cook, stirring frequently, until the sauce becomes bubbly and thick.
- When thickened, remove sauce from heat and add white wine and soy milk. Season with black pepper and additional salt if needed, pour over pasta, garnish with parsley, and serve.