Category Archives: Cooking Recipe

Vegan Bisquick Waffles


Waffle is a famous dish that is made from leavened batter or dough and is cooked between 2 plates. The waffle bakers are patterned to give a characteristic size, shape and surface. The typical waffle will have repeated pattern resemble small squares linked together. There are weak spots in the shell so that waffle can be easily broken apart.

The word waffle is first appeared in English and the dish is first made in the early Middle Ages. From time to time, waffles have become a favorite baked dish around the world with many varieties and innovation in recipes. You can have savory waffle with bacon, fried egg and sauce besides sweet waffle with fruit and chocolate toppings. Each regions and countries will have different waffle versions with fantastic taste and flavor. You also can choose the crispy waffles over butter fluffy ones. There are endless choices when you come to waffles.

And waffles are for everyone, vegetarian is not out of the list. So today recipe will be simple vegan bisquisk waffles for your preference.

Ingredient (prep will take about 10 minutes)

  • 4 cups of Bisquick Baking Mix (you can purchase this product at any stores or supermarket)
  • 2 1/3 cups of Almond Milk
  • 2 big spoons of Silk Yogurt
  • 1 teaspoon of Vanilla
  • 2 tablespoons of Vegan Sugar
  • Fruit and Whipping Cream (optional – for topping)

Cooking (cooking will take about 10 minutes)

Step 1 – prepare the waffle batter: Take out a large bowl and put in 4 cups of bisquick baking mix, 2 1/3 cups of almond milk, 2 big spoons of silk yogurt,1 teaspoon of vanilla and 2 tablespoons of vegan sugar. Mix all the ingredients until they are well combined and you waffle batter is ready.

Making waffles

Step 2 – make vegan waffle: Preheat the waffle maker. Depend on your desired size of waffle, put in 1/3 or ½ cup of batter. ½ cup is recommended. Wait until the waffle is cooked and you have your vegan bisquick waffles.

For vegan waffle, we need substitutions for egg and dairy milk. For milk, you can choose any vegetarian milk that fits your preference for the recipe, but we highly recommended almond milk because the milk can bring nutty flavor for your waffles. For the egg, you can use ol’ banana, yogurt or flax egg. You can make flax eggs by mixing flax with water, set aside until the mixture resembles the egg. We use yogurt in the recipe because it will give the waffle a soft, moist and fluffy texture.

The recipe also use bisquick which is a pre-mixed baking mix  that consists of flour, shortening, salt and baking powder instead of making the flour mixture yourself. The taste is as wonderful as flour mixture and you can save some time for your cooking.

Waffles with toppings

For the topping, you can use any favorite fruit that you think it will go perfectly with waffles. Strawberry, blueberry, banana or raspberry is beautiful. You also can made homemade fruit jam for the toppings. The recipe is simple. Dice or slice your fruit then add the fruit into a pot of boiling water with measured sugar and cook until the sugar is dissolve and fruit is softened. You can add some lemon juice to balance the sweet and bring the complexity to the jam. When the jam is cooling down, serve it with your waffles.

Other options for topping are chocolate, honey, confectioner sugar or syrup. All will fit perfectly with your vegan waffles. You also can have whipped cream, ice cream or butter. Children will definitely fall for the dish. Savory waffles are recommended too.

You can adjust the amount of ingredients so you will have more waffles to serve. Because the recipe is so simple, you can encourage your children get into the kitchen and give you a hand. You will have more fun during the breakfast and this recipe is a wonderful chance to tighten the bond in the family.

Vegan Cowboy Cookies

Cowboy CookiesNo one can resist a moist delicious golden brown cookie! As one of the most favorite sweet treat around the world, there are sure many wonderful versions of cookies that have been developed from traditional one to make sure everyone can enjoy them. Therefore, you can not dislike cookies at all no matter how picky your appetite is.

Today recipe is vegan cowboy cookies with chocolate chips and coconut flake. With a lot of butter and sugar in the recipe, the cookie will melt in your mouth for each bite. This recipe is heaven sin so if you are counting calories, these cookies will drive you crazy!

Ingredients (prep will take about 20 minutes)

  • 1 cup of All Purpose Flour
  • ½ teaspoon of Baking Soda
  • ¼ teaspoon of Baking Powder
  • ½ teaspoon of Salt
  • 8 tablespoons of Vegan Butter (soften not melted)
  • 1/3 cup and 1 tablespoon of Sugar
  • 1/3 cup and 1 tablespoon of Brown Sugar
  • 1 tablespoon of Flax
  • 2 ½ tablespoons of Hot Water
  • ½ teaspoon of Vanilla Extract
  • ¾ cup of Old-Fashion Oats (rotten oats)
  • ½ cup of Chocolate Chips
  • 1/3 cup and 1 tablespoon of Pecans (chopped and toasted)
  • ¼ cup of Sweetened Shredded Coconut

Cooking (cooking will take about 10 minutes)

Step 1 – making flax egg: Mix 1 tablespoon of flax with 2 ½ tablespoons of hot water in a bowl to resemble eggs. Let them sit for about 3 minutes to have the right texture.

Step 2 – making cookies batter: Take out a small bowl, add 1 cup of all purpose flour, ½ teaspoon of baking soda, ¼ teaspoon of baking powder and ½ teaspoon of salt into it. Mix all the ingredients until they are combined

Take out a larger bowl and transfer the mixture into the bowl. Then add 8 tablespoons of soften vegan butter and 1/3 cup plus 1 tablespoon of sugar. Blend the mixture till it looks smooth. After that, add in ½ teaspoon of vanilla extract and egg flax. Beat all of ingredients until they are perfectly combined and smooth.

Cowboy cookie batter

Use a hand mixer with low setting to blend the batter in several batches. Remember not to over-beat the dough, cookie texture will not good, so only beat the dough until there is no dry spot.

Next, add ¾ cup of oats, ½ cup of chocolate chips, 1/3 cup plus 1 tablespoon of pecans and ¼ cup of sweetened shredded coconut into the dough. Run your hand mixer for 3 to 4 times and your dough is ready.

Step 3 – baking cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets and place parchment on the baking sheet to prevent grease and for conveniently cleaning later. Give some cooking spray onto the baking sheet.

Use a spoon or ice-cream scooper to plot the dough onto the cookie sheet. Don’t overcrowd your sheet; make sure there is 2 inches gap between each dough ball because the dough will spread while baking. Put the cookies sheets into the oven and bake for about 6 minutes. After 6 minutes, take the cookies out and flip them over so they can be cooked evenly. Bake for 5 minutes more or until the cookies turn gold brown then take the cookie out. Let the cookies chill for about 5 minutes and transfer them to cool rack.

Baked cowboy cookiesYou can have from 20 3-inch beautiful cowboy cookies from the recipe. Enjoy those cookies with a glass of milk (better with ice-cold milk). You can keep those cookies around in 2-3 days by preserving them in airtight jar or containers, but they will be long gone before that!

Vegan Fried Pickles

Cucumber pickles

Pickle is fermented cucumbers which are pickled in brine, vinegar for a period of time. The cucumbers therefore have sour taste due to the acid from vinegar in the fermentation process. There are many versions of pickle; each version has their unique taste and recipe due to the differences in cultural cuisine. You may find it interesting with the way people ferment pickles over the world.

Besides the sour pickles which are fermented in vinegar, we also have sweet pickled cucumbers including bread-and-butter pickles. Unlike sweet pickles with higher calories level due to their sugar content, sour pickles are low in calories. Moreover, the sour pickles also contain certain amount of vitamin K, especially K1.

Pickles are famously served as a side dish accompanying meals. The sour taste of pickles will reduce the greasy taste and bring balance to the foods. However, it does not just stop there. There are many delicious recipe using pickles as main ingredients. And today, we will give your one of amazing recipe of pickles which is vegan fried pickles.

Vegan Fried Pickles

Ingredients (prep will take about 10 minutes)

  • 1 jar of Kosher Dill Sprears (or your favorite pickle)
  • 1 ½ cup of All Purposed Flour
  • 2/3 cup of Almond Milk
  • 1 ½ teaspoon of Vegan Worcestershire Sauce
  • 1 teaspoon of Braggs Liquid Aminos
  • 2 teaspoons of Sriracha (or your chosen hot sauce)
  • ½ teaspoon of Garlic Powder
  • ½ teaspoon of Onion Powder
  • Dash Cayenne
  • 2 teaspoons of Kosher Salt
  • 1 ½ teaspoon of Cracked Black Pepper
  • 1 tablespoon of Grounded Flax
  • 3 tablespoons of Warm Water
  • Oil (for frying – enough to have 2 inches depth in the pot)

Cooking (cooking will take about 30 minutes)

Step 1 – making flax egg: Mix 1 tablespoon of grounded flax with 3 tablespoons of water. Set aside and wait until the mixture resemble egg snot.

Step 2 – preparing pickles: Take the pickles out of the jar and put them onto paper towels. Pat the pickles with towels in order to drain any excess liquid (don’t dry them out).

Step 3 – preparing the frying batter: Get a shallow bowl or plate, add 2/3 cup of almond milk, 1 ½ teaspoon of Worcestershire sauce, 1 teaspoon of Braggs liquid aminos, 2 teaspoons of sriracha, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, cayenne and flax egg into the bowl. Whisk the mixture well until all the ingredients are combined.

Take out another shallow bowl or plate, add 1 ½ cup of all purposed flour, 2 teaspoons of kosher salt and 1 ½ teaspoon of cracked black pepper. Combine the flour.

Step 4 – frying pickles: Preheat the oil over high temperature until the oil reaches 360 degrees F. Then lower the heat to medium in order to maintain the oil temperature.

Next, dip your pickle into the wet mixture then into the flour mixture. Cover the pickles well with frying batter by repeating this process twice. The more you coat them with frying mixture, the crunchier your pickles will become when they are fried.

When you cover all of you pickles, carefully put them into heated oil, one by one. Don’t let the pot too crowd which will cause uneven heat distribution and lower the oil temperature. You pickles will be greasy if they are fried in low oil temperature. The pickles also stick together if you put them together instead of separating them. When your pickles are fried, take out some paper towels and place them on a plate. As your pickles turn golden brown, use slotted spoon to take them out, place them in paper towels to soak excess oil.

Vegan fried pickles with sauceStep 5 – serving the dish: When the fried pickles are chilled, making your favorite sauce to dip the pickles in. Don’t let the pickles sit in the room temperature for too long as they will lose the crispness.

The dish is perfect as a side dish or snack. The sour taste will perfectly balance with the crispy fried skin that you will never get tired of eating those fried pickles. Since the pickles are low in calories so you won’t be worry too much about gaining weight. You can serve this wonderful dish at party, gatherings or festival. The response will please you for sure!

Vegetarian Spaghetti with TVP

Spaghetti noodles

Spaghetti is one of traditional dishes of Italian cuisine. The dish is made of long, thin, cylindrical, solid pasta which is made of milled wheat and water and spaghetti sauce. The sauce is the key of the dish and is made with tomato paste as main ingredient. With the globalization, spaghetti now is famous and loved by people around the world. As it represents for Italian cuisine, spaghetti have elegant but rich flavor with complexity and high quality of ingredients.

There is a myth that TVP (textured vegetable protein) is not tasty. However, many recipes have proven that the myth is completely wrong. There are many ways to make TVP taste as good as original ingredients. Some recipes show that TVP is doing very well even with Italian dishes which require high quality ingredients and complexity in flavor. That is the reason why we introduce you today recipe: Vegetarian Spaghetti with TVP.v

Ingredient (prep will take about 10 minutes)

  • 2 ½ tablespoons of Extra Virgin Olive Oil
  • 2 medium Onions (diced)
  • 3 cloves of Garlic (diced)
  • 28 ounces of Canned Tomatoes (2 cans)
  • 12 ounces of Tomato Paste (1 can)
  • 4 tablespoons of Fresh Basil
  • 2 tablespoons of Fresh Oregano
  • 2 tablespoons of Fresh Parsley
  • 1 teaspoon of Paprika
  • 1 teaspoon of Thyme
  • 1 teaspoon of Red Pepper Flakes
  • 1 teaspoon of Salt
  • 1 teaspoon of Sugar
  • 1 Bay Leaf
  • 1 cup of TVP (textured vegetable protein)
  • Spaghetti Noodle

Cooking (cooking will take about 2 hours and 20 minutes)

Step 1 – making spaghetti sauce: Take out a large sauce pan or a casserole dish. Add 2 ½ tablespoons of extra virgin olive oil, 2 medium diced onions, 3 diced cloves of garlic and sauté until all the ingredients are soften and begin to turn brown a little.

Next, add 28 ounces of canned tomatoes (2 cans), 12 ounces of tomato paste (1 can), 4 tablespoons of fresh basil, 2 tablespoons of fresh oregano, 2 tablespoons of fresh parsley, 1 teaspoon of paprika, 1 teaspoon of thyme, 1 teaspoon of red pepper flakes, 1 teaspoon of salt and 1 teaspoon of sugar into a blender or food processor. Blend all the ingredients until they have smooth texture.

After that, add the tomato mixture into the onion, garlic sauce pan, add 1 bay leaf and blend all the ingredients well over low-medium heat.

At that time, take out another pot and boil 1 cup of TVP until the ingredient is softened which will take about 5 minutes. When the TVP is cooked, remove it from the heat, drain all the water. Then, add the cooked TVP into the sauce pan with tomato mixture.

Simmer the sauce over low-medium heat for about 2 hours for all the ingredients come together and produce beautiful flavoring spaghetti sauce.

Step 2 – cook spaghetti: You will need a large deep pot to cook spaghetti. Pour water into the pot as the water level reaches ¾ of the pot depth. The ideal portion for water is 4 quarts of water for every pound of noodle. Then bring the water to a boil. Add a teaspoon of salt into the pot. When the water is boiling, add the noodle in. When the noodle gets soft, stir and test if it is cooked which will take about 8 minutes. When the noodle is done, drain and rinse it under cool water.

Cooked vegan spaghetti

When the noodle and the spaghetti sauce are done, serve the dish by add the sauce on top of the noodle. The dish should be served hot since the heat will remain the spaghetti sauce flavor. The noodle will get swollen if you let it sit for too long.

The recipe requires a lot of care and work since the sauce should be simmered in long time. You will need to manage the cooking time so the sauce and noodle can come out at the same time. While simmering the sauce, keep your eyes on it and give the sauce some stir so the bottom is not burned. Even though making the dish is quite time-consuming, the flavor is worth every effort. The dish will taste like it is made of high quality of meat with complexity and is rich in flavor.

The recipe is enough for 8 portions. Since the cooking is quite long, this dish is suitable for gathering or weekend dinner. We hope you will enjoy the meal with this fantastic recipe!

Vegan Hushpuppies

Vegan hushpuppies

First of all, the name will give us a little bit confusion. Is it a dish for puppy or what? For those who do not know, you will be amazed that hushpuppy is a popular delicious dish since 1899! Just like it name, hushpuppy or called as cornbread ball is cute little savory fried cornmeal balls. The dish is originated in America since the Native American have grown and cooked corn long before. You can see hushpuppy as a side dish for seafood or barbecued foods and as a snack. And this hushpuppy is so addicted that everyone should have a taste even you are a vegan! So today, we will show you how to make vegan hushpuppies!

Ingredient (prep will take about 15 minutes)

  • Canola oil (for frying – you will need enough oil to have 2 inches depth in the pot)
  • ¾ cup of Almond Milk
  • 1 teaspoon of Apple Cider Vinegar
  • 1 cup of Yellow Cornmeal
  • 1 tablespoon of Ener-G-Egg
  • 4 tablespoons of Water (for Ener-G-Egg)
  • ¾ cup of All Purpose Flour (unbleached)
  • 1 or 2 teaspoons of Large-Grained Salt (sea salt or kosher)
  • ½ teaspoon of Garlic Powder
  • ¼ teaspoon of Fresh Cracked Black Pepper
  • 2-3 tablespoons of Sugar
  • 1 ½ teaspoon of Baking Soda
  • ½ cup of Onion (diced or minced)
  • 1 ½ tablespoon of Olive Oil

Cooking (cooking will take about 35 minutes)

Step 1 – making milk mixture: Put ¾ cup of almond milk into a bowl. Then add 1 teaspoon of apple cider vinegar and curdle about 4 minutes. Set the mixture aside.

Step 2 – making egg replacer: Combine 1 tablespoon of Ener-G-Egg with 4 tablespoons of water. Then mix them together and we have replacers for 2 eggs.

Step 3 – making the hushpuppy batter: Take out a large bowl, put in it 1 cup of yellow cornmeal, ¾ cup of all purposed flour, 1 or 2 teaspoons of large grained salt, ½ teaspoon of garlic powder, ¼ teaspoon of fresh crashed black pepper, 2-3 tablespoons of sugar, 1 ½ teaspoons of baking soda and ½ cup of diced or minced onion. Mix them well until all ingredients are combined.

When the mixture is well blend, add milk mixture we had set aside and egg replacer along with 1 ½ tablespoon of olive oil into the mixture. Mix them until there is no dry spot. Put the batter into fridge for about 20 minutes in order to let it firm.

Step 4 – preheating frying oil: Pour the canola oil into large, deep pot until the oil reaches 2-inch depth and put the pot over high heat. When the oil reaches 370 degree F, turn down to medium heat to maintain the temperature.

Frying hushpuppies

Step 5 – frying hushpuppies: Take the batter out of the fridge, use a spoon to take out your desired ball shape and size and carefully drop it into boiling oil. You should do one by one. Don’t let the pot too crowded in order to prevent uneven heat distribution and the balls may stick together. The reason is when your oil lost it temperature, the hushpuppy ball will absorbed more oil which make them greasy and not crispy. When the balls turn into golden brown color, use slotted spoon and take them out. You can make your favorite sauce and side dish to serve along with fried hushpuppies.

Vegan hushpuppies with sauce

With crispy skin outside and moist delicious filling inside, you will definitely love those tasty hushpuppies. The dish is perfect for vegan. You can serve the dish as a side dish or snack. The recipe will enough for 20 hushpuppies with 1-2 inches size.

TVP Tacos

Textured Vegetable Protein

TVP – textured vegetable protein or also known as textured soy protein (TSP) is defatted soy flour. This soy bean flour is a by-product in the soybean oil extraction process. As we know, soybean is an abundant source of protein and has equivalent protein level to meat or poultry product. The flour can be used as a meat analogue or meat extender since it has great protein content like meat protein. The flour is very easy and can be cooked quickly. Therefore, this product is highly preferred by vegetarians or people who want to implement protein for their daily diet.

Even though textured soy protein can provide same level of protein, level of cholesterol and fat in TSP is lower. Similarly, TVP is also has lower cholesterol and fat since they are made from vegetables, therefore, TVP can greatly contribute to those who have health issues related to high level of fat and cholesterol. As a versatile substance, TVP is considered to be able to substitute ground meat in daily diet. Moreover, relatively low cost and long shelf life of TVP is also made this flour become a preferable ingredient.

Besides strengths of TVP in diet, there are some drawbacks about this textures vegetable protein. One of the biggest is the diminishing in flavor which makes dishes made from TVP less delicious than using ground meat or poultry product in cooking. But this problem is fixed at no time with many delicious recipes of TVP nowadays.  And today we would like to introduce a beautiful easy dish made from vegetable protein: TVP Tacos.


Ingredients (prep will take about 5-10 minutes)

  • 10-12 hard or soft Corn TortillasTVP Tacos
  • 1 cup of TVP or TSP
  • ¾ cup of Vegetable Broth
  • 1 tablespoon of Braggs Aminos
  • ½ teaspoon of Garlic Powder
  • ¼ teaspoon of Onion Powder
  • 1 cup of Chunky Salsa (you can adjust up to your preference)
  • ½ cup of Red Onion (diced)
  • ½ cup of Bell Pepper (diced)
  • 1 ½ tablespoon of Meg’s Taco Seasoning (you can use your favorite spice instead)
  • 1 tablespoon of Olive Oil
  • 12 Romaine or Green Lettuce Leaves (whole leaves or chopped)
  • Shredded Cheese
  • Salt and Pepper (for seasoning)

Cooking (cooking will take about 10-15 minutes)

Step1 – cooking TVP: Take out a small pot, pour ¾ cup of vegetable broth, 1 tablespoon of Braggs aminos, ½ teaspoon of garlic powder and ½ teaspoon of onion powder in to the pot and bring them to boil with the lid on. When the broth is boiling, remove the pot from the heat and add 1 cup of TVP or TSP into the broth and mix them until you don’t see any dry spots or clots. Set the mixture aside and let it chill for about 8 minutes for the TVP re-hydrates.

Step 2 – preparing the taco filling: Heat a skillet with 1 tablespoon of olive oil over medium heat. When the oil is hot, add ½ cup of diced red onion and ½ cup of diced bell pepper into the skillet. Cook onion and bell pepper for about 5-6 minutes until they turn translucent. Add 1 ½ tablespoon of taco seasoning, 1 cup of chunky salsa and re-hydrated TVP mixture into the skillet. Mix them well until all ingredients are combined. Cook the mixture for 7-8 minutes more. Taste and adjust to your taste and your taco filling is done.

TVP taco filling

Step 3 – serving: prepare the tortillas. If you prefer hard tortillas, heat them in 325 degree for about 5 minutes. For the soft tortillas, heat them for 30 seconds each side on a heated dry skillet over medium heat. Place lettuce in each tortilla and add the cooked TVP and shredded cheese over the top.

The recipe can serve up to 10 or 12 portions depending on the size of each taco. The dish is 100% vegan and is able to wow anyone with its taste. You can go both green and healthy at the same time with this amazing recipe!

Chickpea Noodle Casserole Like Tunaonly

Chickpea Noodle casserole

Casserole or diminutive of casse in French is named after the way it is cooked, in a large, deep pot, baked in the oven and served as a serving vessel. Casserole usually consists of protein like meat, poultry or fish mixed with chopped vegetables like mushrooms and onion along with a starchy binder such as flour, rice or pasta. The dish is often coated with a crispy cheesy skin over the top and has creamy moist texture inside.

Casserole is a slow-cooked dish but everyone love to make them, not just because of beautiful flavor combination but also the way it is cooked. You just have to nicely layer or combine all the ingredients and put the casserole in the oven, and then you are free to do other things. Just let the oven do it job and when you come back, you already have a delicious main dish for your dinner.

Since the casserole is made with many ingredients, the dish has its own complexity and depth in favor. You can taste million of things, perfectly harmonic that melted in your mouth at every bite. There are endless recipes when it comes to casserole and the one we introduce today is one of the most delicious casserole recipes ever!

Ingredients (prep will take about 15 minutes)

  • ½ pound of Pasta (up to your choice)
  • 2 cups of Chickpeas (cooked, pulsed a few times in food processor)
  • 6 oz of Fresh Cermini Mushrooms (sliced and chopped)
  • 3 cloves of Garlic (minced)
  • ½ cup of Onion (diced)
  • 1 cup of Frozen Peas
  • 3 tablespoons of Olive Oil
  • 3 ½ tablespoon of All Purpose Flour
  • 2 cups of Almond Milk (unsweetened)
  • ½ cup of Veggie Broth
  • 1 ½ teaspoon of Onion Powder
  • 3-4 tablespoons of Nutritional Yeast
  • 1 tablespoon of Garlic Salt
  • ½ cup of Bread Crumbs
  • Salt and Pepper (for seasoning)
  • ½ teaspoon of Coriander

Cooking (cooking will take about 40 minutes)

Step 1 – preheating the oven: Before cooking, you should preheat the oven up to 400 degrees F.

Step 2 – cooking pasta: Choose your favorite pasta for the recipe. Take out a large pot and add water into it (depend on your amount of pasta). Add a little salt into water and bring it to a boil. When the water is boiling, add ½ pound of your favorite pasta and let them cook for about 5-6 minutes. Test if your pasta is cooked and turn off the stove after that. Drain and rinse cooked pasta under cold water, set the pasta aside.

Step 3 – sautéing onion: Heat 1 tablespoon of olive oil in a large skillet over medium heat. When the oil is heated, add ½ cup of diced onion and sauté for about 5 minutes until the onion is soften and have light brown color. After that, put in 3 cloves of minced garlic. Cook for one more minute.

Step 4 – making the sauce: Put 3 and a half of tablespoons of all purposed flour (you should sieve the flour before add in) in the onion garlic mixture with 1 tablespoon of oil. Whisk the mixture and slowly add 2 cups of unsweetened almond milk and ½ cup of veggie broth. Keep whisking until the sauce get thicken.

While whisking the sauce, turn down the stove to medium-low heat. After that, 6 oz of fresh sliced and chopped cermini mushrooms, 1 ½ teaspoon of onion powder, 3-4 tablespoons of nutritional yeast, 1 tablespoon of garlic salt and ½ teaspoon of coriander into the skillet. Keep whisking during the process so the sauce is not burn in the bottom of the pan and the mixture doesn’t have any clots. When the sauce reaches your preference thickness, seasoning it with salt and pepper, adjust to your taste.

The next thing is pouring cooked pasta we had set aside and 2 cups of cooked chickpeas into the mixture. Cook in 1 to 3 more minutes. When all the ingredients are combined and cooked, turn off the heat.

Step 5 – baking casserole: Pour the cooked mixture into a large casserole dish. Put 1 tablespoon of olive oil and ½ cup of breadcrumbs in a bowl; combine them with a little pepper and salt. Be careful not to over-seasoning the breadcrumb mixture because the sauce is already seasoned. Then spread the breadcrumb mixture over the top of casserole. Make sure you cover the entire casserole surface with breadcrumb mixture.

Put the casserole into the oven and cook for about 20 to 30 minutes or until the breadcrumb cover turns golden brown and the sauce is bubbling. Take the casserole out and serve.

Served casserole

The recipe can serve up to 5 or 6 big portions. The dish should be served when it is hot since the cool casserole will lose flavor. This recipe is for lunch, dinner, family gatherings or party. You will have the crunchy breadcrumbs with creamy tasty filling going along. You can also add more veggies in the casserole if you want or serve the dish with some side dishes. The cooking time can also be reduced if you can multitask and wisely manage cooking time. Hope this casserole recipe will give you an excellent experience!