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For the filling:
1 Tbsp. coconut oil
1 Tbsp. soy-free Earth Balance buttery spread (could just sub more coconut oil)
1 medium head green cabbage
2 medium sweet-tart apples (I used Pink Lady)
1/2 tsp. salt
dash of pepper
1 Tbsp. agave nectar or maple syrup
2 cups cooked quinoa
For the topping:
1 1/2 cups cooked chickpeas
1 Tbsp. olive oil
1 1/2 tsp. curry powder
1/4 tsp. salt
1 recipe soy-free vegan jerky (You could sub about 1 cup vegan bacon bits.)
1 Tbsp. coconut oil
For the sauce:
1/4 cup non-dairy milk (I used hemp milk.)
1/4 cup vegan mayo
1/4 c. barbecue sauce
2-4 tsp. garam masala, to taste
1/4 tsp. smoked paprika
1. Preheat the oven to 400. In a small mixing bowl, combine the chickpeas, olive oil, curry powder, and salt. Line a cookie sheet with parchment paper and spread the chickpeas evenly over it. Bake in the preheated oven for 25 minutes, stirring half-way through, until they are toasty with a bit of crunch.
2. While the chickpeas are baking, shred the cabbage and apples in a food processor. You could use a knife, but you want them shredded very fine. Melt the coconut oil and Earth Balance in a large skillet. Add the shredded cabbage, apples, salt, and pepper and saute for about 10 minutes, until cooked down and starting to brown a bit. Add the agave and stir to evenly distribute. Cook for about two minutes more and remove from the heat.
3. Oil a 9x13 inch baking dish, scoop the cooked cabbage-apple mixture into the pan, and then mix in the quinoa until evenly distributed.
4. Once the chickpeas are done, add them to the food processor along with the soy-free jerky or bacon bits and the remaining tablespoon coconut oil. Pulse until evenly ground. Sprinkle the topping evenly over the quinoa-cabbage-apple filling.
5. Bake the casserole in the 400 degree oven for 25-30 minutes, until heated through and the topping is nicely browned.
6. While the casserole bakes, prepare the sauce by mixing all of the ingredients together in a small bowl. Start with 2 tsp. garam masala, and increase the amount according to your tastes and the strength of your spices. Serve the completed casserole with the sauce drizzled on top. Baked sweet potatoes and some sauteed greens make great side dishes.