Cornflakes? In a savoury dish? Is that what I hear ya’ll saying? Don’t let it fool you, guys, because this is one you’ve got to try!
I’m quite often combining my sweet and savoury items, as you will well have seen if you’ve been following my Instagram for a while. I’m not quite sure where I get it from, but the inspiration for this recipe gives me some clue..
This recipe is based off a dish I remember my Mum making for us growing up.. Yes, much like my maple-roasted carrots! Anyway, it was this delicious tuna (sometimes salmon) bake with a creamy and cheesey mornay sauce, and a crunchy, crispy topping made out of.. Yep, you guessed it.. Cornflakes! It. Was. Divine.
It was also a bit of a decadent treat for my sister and I, as we both inherited the inescapable hereditary high cholesterol gene. Yep.. We’re mutants.. But unfortunately not the cool, X-Men kind 😉
This meant though that milks, cheeses, creams, meats, and just general cholesterol and saturated fat-riddled foods were given to us in moderation. Which is definitely a good thing regardless, but especially then.However, lately I’ve been craving the crunch of the topping, combined with the hearty and delicious filling, and I knew I had to try remake it Ash-friendly. And as this recipe is meat/nut free, and also has a gluten and refined sugar free option, it’s EVERYONE friendly! So grab your friends. Grab your family. Grab a plate. And get a slab of this delicious bake in your system!
RECIPE: CHICKPEA + CORNFLAKE MORNAY
Vegan, Nut Free
Optional: Gluten + Refined Sugar Free
1/3 cup nutritional yeast
4 tblsp aquafaba
5-6 tblsp soy milk
1 tblsp Dijon mustard
½ tsp nutmeg
Salt and pepper
110g Orgran Rice + Corn Macaroni
200g cooked chickpeas
100g cornflakes (Use your favourite brand – refined sugar + gluten free option here)
1-2 tblsp extra virgin olive oil
¼ cup nutritional yeast
2 tblsp fresh rosemary leaves
1. Preheat a fan forced oven to 180°
2. To make the sauce, chop the cauliflower into small florets, and bring to boil in a large pot of boiling water. Cover, and allow to boil for about 20 minutes, or until cauliflower is tender.
3. Drain the cauliflower, and place in a blender, reserving about 180g of the cauliflower. Set aside remaining cauliflower.
4. In the blender, add the remaining sauce ingredients, and blend until smooth. If using a high-speed blender, be aware that you may need less liquid. Once desired consistency is reached (‘thick cream’ like), season with salt and pepper to taste, blend, and set aside.
5. In a small bowl, gently mash the chickpeas with a fork, leaving a small few relatively intact. Combine the chickpeas with the macaroni and reserved cauliflower, some salt and pepper, and the 100g of aquafaba. Pour this mix into a large baking dish, and spread evenly along the base. Cover this layer with the sauce.
6. Add the cornflakes to a bowl, and lightly crush. Similar to the chickpeas, keep some cornflakes relatively whole to add texture. Mix in the nutritional yeast and rosemary leaves, then add the olive oil, 1 tablespoon at a time, until the mix is coated. Crumble and scatter the topping evenly over the mornay.
7. Bake in the oven for 25 minutes, or until the top is golden and the pasta is cooked through. Let cool in the dish for 5 minutes before serving.
I served ours with just a simple side salad, but feel free to have it with whatever you have on hand! Some roasted vegetables would go nicely, as would some sauteed and steamed greens.
Now, doesn’t that just sound divine? I’m definitely drooling over it still. A healthy rendition of a classic that keeps its heartiness and creaminess, and will keep you coming back for more! I did not have three plates of it the first time I made it.. I did not..
Okay.. Maybe, I did.. But oh baby, there were definitely no regrets! And if you make it, I sure hope you guys feel the same! But I can almost guarantee you will 😉 So I do hope you give it a try, and as always, please let me know if you make it either in the comments below or by tagging me on Instagram/any blogs!
Happy eating, chickpeas 🙂