Buffalo Cauliflower & Chickpea Casserole

Step 1

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.

Step 2

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.

Step 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; 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.

Step 4

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.