There are 3 parts to this special multilayered Chickpea Cashew blend: Tomato sauce, and Cashew Veggie Casserole. A vegetable dish mixed with a unique cashew chickpea sauce that differs from traditional béchamel sauce transforms this recipe into a veganized version.
The aroma and texture of cashew nuts are sweet, buttery, and crunchy. When cashews are soaked in water and then crushed, they release a creamy effect that distinguishes them from other nuts. Their robust flavor holds up well in recipes with many high-taste ingredients – whether in sweet dishes like cheesecakes and chocolate desserts or savory Indian dishes such as kurma and Kadhai Paneer. Chickpeas add a distinctive note to this veganized gratin.
Apart from numerous health benefits, cashew nuts are prized for their high tryptophan content, which supports the transformation into serotonin – the “happy molecule” that boosts mood and well-being.
Cashews are deemed highly beneficial for health. Consider purchasing raw, unsalted cashews and soaking them before use, whenever possible, to reduce the effects of phytic acid. Dry roasting cashews can enhance their antioxidant properties. In summary, cashews are rich in fiber, protein, healthy fats, and a diversity of vitamins and minerals.
Cashew Veggie Casserole
Ingredients
- 1st layer Veggie ingredients:
- 500 grams broccoli, cut into small florets
- 500 grams cauliflower, cut into small florets
- 500 grams carrots, cut into diagonal slices
- 500 grams cabbage, cut into squares
- 500 grams broad green beans, sliced into small pieces
- 500 grams potatoes, peeled, sliced, and fried with turmeric powder and cumin powder
- 4 tablespoons extra virgin olive oil
- 1 tablespoon grated fresh ginger
- 1 teaspoon ginger powder
- 1 teaspoon black pepper
- 1 tablespoon mineral salt
- Cashew chickpea ingredients to spread over 1st layer:
- 1 kilogram chickpeas, soaked, cooked, and blended into a paste
- 1/2 cup raw cashew nuts, soaked for two hours, drained, and blended until smooth
- 2 tablespoons grated fresh ginger
- 1 teaspoon black pepper
- 1 teaspoon freshly grated nutmeg
- 1 tablespoon mineral salt
- 1 green apple with skin, cut into cubes
- 2nd Layer veggie ingredients:
- 1 large zucchini, cut into quarters lengthwise and thinly sliced
- 1 medium red pepper, cut into squares
- 2 tablespoons coconut oil or butter (for non-vegan option)
- 1 teaspoon salt
- Tomato sauce ingredients:
- 2 tablespoons olive oil
- 1 tablespoon dark brown sugar
- 1 red pepper, cut into small squares
- 1 teaspoon caraway seeds (or fennel seeds)
- 500 grams fresh tomatoes, cut into small cubes
- A handful of fresh basil leaves, finely chopped
- 1 teaspoon salt
- 3rd layer Tofu Sweet peas ingredients:
- 500 grams soft tofu
- 1 teaspoon fresh or dried thyme
- 1 tablespoon natural mineral salt
- 1/2 teaspoon turmeric powder
- 1 cup extra virgin coconut oil
- 1 cup sweet peas
- 1/2 cup finely grated coconut
Instructions
Preparation 1st layer of Veggie Gratin:
Preheat oven to 200 °C.
On a saucepan over high heat, sauté broccoli, cauliflower, carrots, cabbage, and broad green beans in coconut oil with freshly grated ginger and black pepper. Add salt and allow the vegetables to simmer on low heat until half cooked. Evenly transfer the vegetables onto a tray and top with sautéed potatoes.
Preparation of Chickpea Cashew Sauces:
Combine cooked chickpeas and raw, soaked cashews in a blender and process until smooth.
In a separate saucepan over low heat, briefly heat coconut oil and add nutmeg and black pepper. Stir this into the blended chickpea and cashew mix along with cubed apple, then blend for 10 to 15 seconds until achieving a smooth sauce.
Preparation for 2nd layer:
First, prepare the tomato sauce: In a saucepan over medium heat, add olive oil and sauté caraway seeds for a few seconds. Add tomato cubes and sauté for a few minutes, then stir in dark brown sugar, fresh basil, and salt. Allow the sauce to simmer until the tomatoes break down into a pulpy liquid; then remove from heat and set aside.
Using the same saucepan, sauté zucchini and red peppers in coconut oil for a few minutes. Mix these vegetables thoroughly with the prepared tomato sauce, then pour the mixture over the first vegetable layer in the tray.
Preparation for 3rd layer of Tofu and Sweet Peas:
In a saucepan over medium heat, add coconut oil and gently crush soft tofu while sautéing for a few minutes. Add thyme, natural mineral salt, turmeric powder, sweet peas, and grated coconut; sauté thoroughly. Spread this tofu and sweet peas mixture over the tomato sauce layer. Finally, place the tray into the preheated oven at 200 °C and bake for 20 minutes.
Nutrition
-
750.0 Calories
-
90.0g Carbohydrates
-
0.0mg Cholesterol
-
40.0g Fat
-
15.0g Fiber
-
25.0g Protein
-
500.0mg Sodium
-
0.0g Trans fat
Notes
***Assembly of Layers: - Spread the first layer of vegetables evenly on the tray. - Add the chickpea and cashew sauce over the vegetables. - Spread the zucchini and red pepper mixture with tomato sauce over the first layer. - Top with the tofu and sweet peas mixture with grated coconut. - Place the tray in the oven at 200 °C for 20 minutes. - Remove from the oven, divide into eight portions, and serve hot. Enjoy!
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