Buffalo Caulifower and Chickpea Casserole
4 - 6 Servings
This is a great meal for a busy night, as the prep time is pretty quick. I hate waiting around for rice to cook by itself, so having everything cook at once is awesome. I recommend making sure everything is well-mixed and tightly covered with foil before baking so the rice cooks well.
Preheat the oven to 400F. Mix the vegetable broth, hot sauce, nutritional yeast, and onion powder together medium pot and bring to a boil over high heat.
While the liquid is heating up, pour the chickpeas a 9×13″ pan or casserole dish. Sprinkle the cauliflower and celery evenly over the chickpeas, then add the uncooked brown rice over the top of the dish.
Remove the vegetable broth from the heat once it comes to a boil and stir in the minced garlic. Pour the liquid evenly over the casserole dish; if any spices stick together you can gently separate them with a spatula. Cover the casserole with aluminum foil (or parchment paper, followed by aluminum foil) and bake in the middle rack of the oven for 60 minutes.
Remove from the oven and top with green onions and/or vegan ranch, or serve as desired. Refrigerate leftovers in a sealed container for up to one week, or in the freezer for up to one month.
2 cups (470 ml) low-sodium vegetable broth
1/2 cup (118 ml) buffalo hot sauce
1/4 cup (22 g) nutritional yeast
1 teaspoon onion powder
1 rib of celery, finely sliced
2 cups (374 g) chickpeas, cooked
1/2 medium head of cauliflower, chopped into bite-sized florets (about 2 cups; 200 g)
1 cup (182 g) uncooked brown rice
2–3 cloves garlic, minced