You will love this Buffalo Cauliflower & Chickpea Casserole from Hirsch's Vegan Cookbook! It is so hearty and satisfying and quick and easy to whip up.
INGREDIENTS • 500ml Low-sodium vegetable broth
• 118ml Buffalo hot sauce
• 22g Nutritional yeast
• 5ml Onion powder
• 1 Rib of celery, finely sliced • 374g Chickpeas, cooked* • 1/2 Medium head of cauliflower, chopped into bite-sized florets (about 200g)
• 182g Uncooked brown rice
• 2–3 Cloves garlic, minced • Nut Free Vegan Ranch and chopped green onions, for garnish (Optional)
INSTRUCTIONS • Preheat the oven to 200°C. 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.
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