Asparagus and Chickpea Casserole

To make this gluten-free, substitute 1 tablespoon cornstarch or potato starch for the flour.

• 1 medium onion, diced
• 1 rib celery, diced
• 8 ounces sliced mushrooms
• 3 cloves garlic, minced
• 12 ounces asparagus, ends trimmed and stalks cut into 1-inch pieces
• 2 tablespoons vegetable broth or “no-chicken” broth
• 2 tablespoons flour
• 1 cup vegetable broth or “no-chicken” broth
• 3/4 cup unsweetened soymilk or other non-dairy milk
• salt and freshly ground black pepper to taste
• 1 1/2 tablespoon nutritional yeast
• 1/2 teaspoon dried thyme leaves
• 1 teaspoon dried basil
• 1 15-ounce can chickpeas, rinsed and drained
• 2-3 cups frozen hash brown potatoes (or 5-8 ounces raw potato, shredded)
• smoked paprika, for garnish

How to Make? View More on blog.fatfreevegan.com Here!

Vegetarian and Vegan Recipes!