To make this gluten-free, substitute 1 tablespoon cornstarch or potato starch for the flour.

1 medium onion, diced
1 rib celery, diced
8 ounces sliced mushrooms
3 cloves garlic, minced
12 ounces asparagus, ends trimmed and stalks cut into 1-inch pieces
2 tablespoons vegetable broth or “no-chicken” broth
2 tablespoons flour
1 cup vegetable broth or “no-chicken” broth
3/4 cup unsweetened soymilk or other non-dairy milk
salt and freshly ground black pepper to taste
1 1/2 tablespoon nutritional yeast
1/2 teaspoon dried thyme leaves
1 teaspoon dried basil
1 15-ounce can chickpeas, rinsed and drained
2-3 cups frozen hash brown potatoes (or 5-8 ounces raw potato, shredded)
smoked paprika, for garnish

Preheat oven to 400F. Lightly oil or spray a 2-3 quart casserole dish.