One of my favorite dishes growing up was Chicken Divan…a combination of chicken, broccoli, and a creamy sauce. I have “veganized” the recipe using chickpeas, and it is just as rich and creamy as the original! Tonight I served this dish over quinoa, but it is also delicious over a bed of brown rice.
- 3 cups cooked, drained chickpeas (garbanzo beans)
- 1 large stalk of broccoli, chopped into florets and lightly steamed
- 1/4 cup Earth Balance margarine
- 6 Tbsp unbleached flour
- 1 tsp ground sage
- 1/2 tsp salt
- freshly ground black pepper
- 2 cups vegetable broth
- 3-4 Tbsp dry white wine
- 1/2 cup soy cream or soy milk*
- 1/2 cup vegan mayonnaise (optional)**
- 1/2 – 3/4 cup breadcrumbs
- 1 – 2 Tbsp nutritional yeast flakes (optional)
Preheat oven to 350 degrees. Spread cooked brocolli florets across a 9 x 13 inch casserole dish, and pour chickpeas over the top. Set aside.
Mix together flour, sage, salt, and pepper. In a heavy pot, melt Earth Balance margarine over medium heat. Add flour mixture and stir to combine. Add vegetable broth and stir with a wire whisk until no lumps remain. Continue stirring until mixture is thick and bubbly. Remove from heat and add soy milk or soy cream, white wine, and vegan mayonnaise, if using.
Pour sauce evenly over chickpeas and broccoli. Mix breadcrumbs and nutritional yeast together, if using. Spread over the top of the casserole, and bake for 20 – 25 minutes. Serve over brown rice or quinoa. Enjoy!
* Soy cream can be hard to find in U.S. supermarkets, and I ordered mine online from Pangea. I used Alpro Soya Vegan Heavy Cream, which is more readily available in Europe. If you cannot get vegan cream, I would recommend using unsweetened soy milk in its place.
**My favorite vegan mayonnaise is Vegenaise. It is such an amazing substitute and can be found in most supermarkets! This ingredient is entirely optional and of course adds a lot of fat and calories to the dish, but it really gives it a little extra something. Try it both ways and see what you prefer!