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Buffalo Cauliflower & Chickpea Casserole

vegetarian casserole recipes
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Thank you From my Bowl for the recipe!

Ingredients

  • 2 cups low sodium vegetable broth

  • ½ cup buffalo hot sauce

  • ¼ cup nutritional yeast

  • 1 tsp onion powder

  • 1 rib celery (finely sliced)

  • 2 cups chickpeas (cooked)

  • ½ medium head cauliflower (chopped into bite-sized florets)

  • 1 cup uncooked brown rice

  • 2-3 cloves garlic (minced)

  • Vegan ranch and chopped green onions (for topping)

Instructions

  1. Preheat the oven to 400°F. Mix the vegetable broth, hot sauce, nutritional yeast, and onion powder in a medium pot. Bring the mixture to a boil over high heat. 

  2. While the liquid is heating up, pour the chickpeas into a 9 x 13 inch pan or casserole dish. Sprinkle the cauliflower and celery evenly over the chickpeas, then add the uncooked brown rice over the top of the plate. 

  3. 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. Cover the casserole with aluminum foil and bake it on the middle rack of the oven for 60 minutes. 

  4. Remove the casserole from the oven and top it with green onions and/or vegan ranch.

Find it online: https://shesafullonmonet.com/vegetarian-casserole-recipes/