Sunday Brunch: Spiced Chickpea Casserole

*Adapted from a recipe at fatfreevegan.com

















INGREDIENTS:
2 cups Water + more for cooking
1 tbsp Soy Milk Powder
3 tbsp Corn Starch
1/2 cup Nutritional Yeast
1 tsp Salt
1 tbsp Lemon Juice
2 tbsp Tahini
1/2 tsp Turmeric
1/2 tsp Cumin
1/4 tsp Cayenne (or more if you like spicy)
1/2 tsp Paprika
1/2 tsp Dry Mustard
2 cups Potatoes, peeled and diced
2 cups Chick Peas (drained and rinsed, I cooked dried ones and used the water as one of the cups of water for the sauce)
1 cup Cauliflower, chopped
1 Onion, diced
3 cloves Garlic, minced

Preheat oven to 350F.

In a food processor, add the first 12 ingredients (up to Dry Mustard) and combine.

Add 2 tbsp water to a large pan and brown the onions (add more water as needed to prevent sticking). Add garlic and stir for 1 minute. Add cauliflower, potatoes, chick peas and sauce and stir until it thickens. Pour mixture into a casserole dish and bake for 40 minutes.