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This is a great recipe when you’re pressed for time. It only takes about 15 minutes to get it into the oven and the results are excellent. It’s a fairly spicy dish so choose your buffalo hot sauce wisely.

Quick Chickpea and Cauliflower Bake
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Quick Chickpea and Cauliflower Bake

Course: DinnerCuisine: VeganDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

1

hour 
Total time

1

hour 

15

minutes

Ingredients

  • 2 1/4 cups vegetable broth

  • 1/2 cup buffalo hot sauce

  • 1/4 cup nutritional yeast 

  • 1/2 an onion finely chopped

  • 1 rib of celery, finely sliced 

  • 2 cups of cooked or canned and rinsed chickpeas

  • 2 cups of cauliflower florets

  • 1 cup uncooked brown rice or quinoa

  • 2–3 cloves garlic, minced

  • Green onions, cilantro and parsley for garnish (Optional)

Directions

  • Preheat the oven to 400° F.
  • In a pot over medium/high heat, stir together the vegetable broth, hot sauce, nutritional yeast, and onion and bring to a boil.
  • Layer the chickpeas into a deep, 9″×13″ baking or casserole dish. Spread the cauliflower and then the celery over the chickpeas. Lastly, layer the uncooked brown rice evenly over the top of the vegetables.
  • Once the broth has boiled, remove it from the heat and stir in the garlic.
  • Pour the liquid over the casserole dish and gently stir.
  • Cover the casserole with and bake in the middle rack for 60 minutes.
  • Remove from the oven and let stand for 10 minutes.
  • Served topped with green onions or cilantro/parsley.

Notes

    Quick Chickpea and Cauliflower Bake