Chickpea Cordon Bleu Skillet (Vegetarian)
Introducing chickpea cordon bleu: the cheesy, high-protein vegetarian casserole that's about to be your new weeknight go-to. Packed with hearty chickpeas and creamy layers baked to golden, bubbly perfection, this is pure comfort food bliss, folks. (Bonus: it's ready in under 45 minutes!)
Servings: 6 servings
Ingredients
Filling
- 2 Tbsp unsalted butter 28 g
- 2 Tbsp all-purpose flour 20 g
- 2 cups milk 2%, whole, or plant-based, warmed, 475 mL
- 2 Tbsp Dijon mustard 30 g
- ½ cup fresh grated parmesan cheese 50 g
- 2 15-oz cans chickpeas drained, 425 g cans
- 1 5.5 oz package vegan ham-style slices chopped, some brands to look for include Simple Truth, Lightlife, and Tofurky, 155 g
- 3 slices Swiss cheese torn into large pieces
Crispy Topping
- 1 Tbsp unsalted butter melted, 14 g
- 1 cup panko 50 g
- ½ tsp ground black pepper
Instructions
- Sauce: Preheat oven to 400°F (204°C). Warm 2 cups milk in the microwave (or on the stove) just until lukewarm. Melt 2 Tbsp unsalted butter in an oven-safe skillet, then whisk in 2 Tbsp all-purpose flour. Drizzle in the milk while whisking, then whick in 2 Tbsp Dijon mustard and ½ cup fresh grated parmesan cheese.
- Fillings: Remove pan from heat, and stir in 2 15-oz cans chickpeas (drained) and 1 5.5 oz package vegan ham-style slices (chopped).
- Top It: Tear the 3 slices Swiss cheese into pieces and top pan with them.Melt 1 Tbsp unsalted butter (in the microwave or on the stove), and mix it with 1 cup panko and ½ tsp ground black pepper. Sprinkle mixture over the cheese.
- Bake for 25 to 30 minutes, or until top is golden brown and filling is bubbling at the edges. Serve warm!
Video
Notes
If you don't have an oven-safe skillet, prepare the sauce and fillings in any pan. Then, transfer everything to a baking dish and top with cheese and breadcrumbs.
To make a vegan chickpea cordon bleu, use plant-based butter, non-dairy milk, vegan Parmesan, and vegan Swiss cheese (or a similar option).
For a gluten-free option, swap the all-purpose flour for a 1:1 gluten-free blend, and use gluten-free panko breadcrumbs for the topping.
You can store leftovers in an airtight container in the fridge for up to 3 days. For the crispiest topping, reheat individual portions in the oven at 375°F (190°C) to keep that golden crunch.
This vegetarian cordon bleu also freezes beautifully! Let it cool completely, then wrap it in foil or transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Nutrition
Serving: 1serving | Calories: 340kcal | Carbohydrates: 28.7g | Protein: 18g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 0g | Cholesterol: 15mg | Sodium: 166mg | Potassium: 233mg | Fiber: 2.6g | Calcium: 284mg | Iron: 1.4mg
