Chickpea Noodle Casserole {Vegan}

Pasta (egg-free egg noodles, if you can find them Rotini also works really well.)

FOR THE FILLING:

canned Chickpeas (pulse a few times in a food processor, but do NOT puree)

Mushrooms (sliced and sauteed)

medium Onion (diced and sauteed (half for the pasta and half for the sauce))

frozen Peas (optional)

Salt and Pepper (to taste)

Tbl Oil (Coconut, Canola, etc.)

FOR THE SAUCE:

Vegetable Broth

Almond or Coconut Milk Creamer (we love the So Delicious Dairy Free brand)

Tbl Nutritional Yeast

vegan Parmesan (such as Go Veggie, Parma, etc.)

Salt

Pepper

Garlic Powder

FOR THE TOPPING:

Panko Bread Crumbs

vegan Parmesan (such as Go Veggie, Parma, etc.)

Parsley (for garnish)