Chickpeas Marinara with White Bean Alfredo

Ingredients:

3-1 1/2 ounce cans chickpeas, rinsed and drained

1 cup commercial or homemade plant-based marinara sauce

1-15 1/2. ounce can white beans, drained (reserve juice or aquafaba for baking)

1/2 cup Tofutti Better Than Cream Cheese

1 to 2 large cloves garlic, minced

Sea salt and freshly ground black pepper to taste

Optional: 2 tablespoons nutritional yeast

Optional: 1 medium zucchini, grated (or substitute 1 cup frozen thawed peas, cooked chopped broccoli, etc.)

Optional: topping: vegan pesto (homemade or store bought)

Directions:

Preheat oven to 350 degrees. Oil an 8-inch casserole dish or large cast iron skillet.

Place chickpeas in the bottom skillet, pour marinara over, and stir gently to coat. Place white beans, Tofutti Better Than Cream Cheese, garlic, and optional nutritional yeast in food processor and process until smooth and creamy, scraping down sides of bowl as necessary. Season to taste with salt and pepper.

Fold in zucchini by hand if using and spread mixture over chickpea layer. Dollop top with pesto and bake for about 20 minutes or until bubbly.

Serve immediately.

*Created in collaboration with Betsy DiJulio of The Blooming Platter.