INGREDIENTS
1 1/2 cups
elbow noodles
1 tbsp
vegan butter
1/2
white onion diced
1 clove
garlic minced
1 1/2 tbsp
flour
1 1/2 cups
unsweetened plant milk
1/4 tsp
salt
1/4 tsp
pepper
1 cup
Daiya Cutting Board Shreds, Cheddar
1 cup
chickpeas, slightly mashed
1 cup
frozen peas
1/2 cup
panko bread crumbs
2 tbsp
nutritional yeast
1 tsp
olive oil