Leftover Heaven: Chickpea, Potato & Zucchini Casserole


What do you get when you cross a hectic work schedule, a 3 day non-stop company event in Boston and a New Hampshire vacation?

Zero time for recipe creation and blogging.

My pots and pans were growing cobwebs as of late, and I hadn’t had a decent homemade meal in what seemed like weeks. Hotels are FAR from vegan-friendly and even traveling to different states proved to be somewhat difficult in terms of finding even a vegetarian restaurant (we did find a few gems though-more on that in another post).

My first day back to reality, I plunged into the fridge and scowered together anything that looked edible and could be thrown together for a simple dish. This casserole was a welcome meal and I ate most of it in two sittings!

3 cups cubed red potatoes, boiled

2 cups cooked chickpeas

1 1/2 cups diced zucchini

1/2 cup vegan cheese of your choice

1/3 cup coconut milk

1/3 cup breadcrumbs

1/4 cup fresh parsley, chopped

2 tbsp nutritional yeast

2 tbsp olive oil

4 cloves garlic, minced

1 1/2 tsp dried oregano

1 cayenne pepper, minced

1 tsp sea salt

1/4 tsp black pepper

  • Preheat oven to 350 degrees
  • Mash potatoes, chickpeas, coconut milk, parsley, nutritional yeast, garlic, salt and pepper together until it reaches a tick, creamy consistency
  • Over medium heat, cook olive oil and cayenne pepper for 1 minute
  • Add zucchini and oregano and cook for 5 more minutes, stirring frequently
  • Pour potato/chickpea mix into a greased baking dish (we used a smaller oval one)
  • Sprinkle cheese ontop and then pour zucchini over that
  • Cover evenly with breadcrumbs
  • Bake at 350 degrees for 20 minutes

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