I've seen a few of these casseroles on line and wanted to make one that was whole food plant based no oil. This turned out so delicious. We have leftovers for the week. I also made a compliant ranch to drizzle over before serving and forgot to use it!!! So, there will be plenty for those leftovers! This would be about 6 servings but you could cut the recipe in half easily. The rice cooked perfect in the sauce. Served with homegrown collards and pepper sauce.
- 2 cups vegetable stock (low-sodium preferred)
- 1/2 cup buffalo hot sauce
- 1/4 cup nutritional yeast
- 1/2 tablespoon onion powder
- 1 rib celery, thinly sliced
- 1 can chickpeas, drained
- 2 cups cauliflower, chopped into bite-sized florets
- 1 cup uncooked brown rice
- 2 tablespoons minced garlic
- your favorite ranch dressing for garnish
Mix the vegetable broth, buffalo sauce, nutritional yeast and onion powder together in a medium pot and bring to a boil over medium high heat.
While that is heating up add the chickpeas to a 8-1/2 x 11 casserole dish.
Sprinkle cauliflower and celery over the chickpeas.
Add uncooked rice to the top.
Preheat oven to 400F. Once the sauce is bubbling remove from heat and add the garlic.
Stir well.
Using a ladle pour the liquid over the casserole. If any rice is not submerged use the ladle and gently push down so that everything is wet. Cover with parchment paper and then aluminum foil.
Bake for 60 minutes on the middle rack of the oven. Remove from oven and carefully uncover.
Garnish with green onions and be like me and forget the ranch dressing. Store leftovers in frig for up to a week. This can be reheated in the oven, toaster oven or microwave.
Enjoy!!!!
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