Hotdish season is here, so I thought it would be fun to make one that’s full of fall flavor. I decided to do a mash-up of butter chicken and buffalo chicken waffles, but made vegan. Of course, non vegans could swap the chickpeas for two cups of diced cooked chicken and use regular ranch and butter. You can substitute curry powder for the garam masala if preferred.
Butter Chickpea and Waffle Fry Hotdish
Ingredients
1 steamer bag (10 ounces) riced cauliflower
8 ounces chickpea cavatappi
1 can (13.5 ounces) coconut milk
1/4 cup vegan buffalo wing sauce, divided
3 tablespoons maple syrup, divided
1 bunch green onions, divided
2 tablespoons vegan butter
1/4 cup tomato paste
2 large cloves garlic, minced
1 teaspoon garam masala
1 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 can (15 ounces) chickpeas, rinsed and drained
1 bag (20 ounces) sweet potato waffle fries
3 tablespoons vegan ranch dressing
Instructions:
Preheat the oven to 425 degrees F. Meanwhile, microwave the steamer bag according to the package instructions, then set aside to cool. Bring a large pot of salted water to boil. Add the pasta and turn the heat down to a simmer. Cook the pasta for 6 minutes or until al dente. Place a colander over a heat-proof bowl or pot and drain the pasta, reserving 1/2 cup cooking liquid. To a blender, add the cauliflower rice with the coconut milk, 2 tablespoons wing sauce, 2 tablespoons maple syrup, and 1/2 cup pasta cooking liquid. Blend until smooth, then set aside. Trim off the roots and any wilted portions of the green onions. Thinly slice the onions, separating the white and light green parts from the dark green parts. Place the empty pasta pot back on the stove and add butter. Turn the heat to medium. Once hot, add the white and light green parts of the green onion. Cook for 5 minutes or until softened, stirring occasionally. Add the tomato paste, garlic, garam masala, ginger, and cumin. Cook for 2 minutes, stirring often. Pour in the cauliflower mixture and season with salt and pepper. Mix well. Remove from heat and stir in the cooked pasta and chickpeas. Pour the pasta mixture into a greased 2.5 quart casserole dish. Top with waffle fries. Bake uncovered for 25-30 minutes or until the fries are lightly browned. Drizzle with ranch dressing and the remaining wing sauce and maple syrup. Garnish with the sliced dark green onions.
Yield: 8 servings.
