Description
A hearty and healthy vegan potpie noodle casserole packed with plant-based goodness.
Ingredients
- 2 cups whole wheat noodles
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 cup frozen peas
- 1 cup vegetable broth
- 1 cup unsweetened almond milk
- 2 tbsp all-purpose flour
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F.
- Cook noodles according to package instructions, then drain and set aside.
- Heat olive oil in a skillet over medium heat. Sauté onion, carrots, celery, and garlic until softened.
- Add mushrooms and cook for 3 minutes.
- Whisk flour into vegetable broth and almond milk until smooth, then pour into the skillet.
- Stir in peas, thyme, rosemary, salt, and pepper. Simmer until thickened.
- Mix noodles with the vegetable mixture and transfer to a baking dish.
- Bake for 20 minutes until golden.
Notes
- Use gluten-free noodles if needed.
- Add tofu or chickpeas for extra protein.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American