BUFFALO CAULIFLOWER & CHICKPEA CASSEROLE (DUMP-AND-BAKE)
This recipe doesn't look like much aesthetically, but it has so much flavor and is really easy for a weeknight meal idea. Don't forget to make the homemade ranch!! It wouldn't be the same without it.
2 cups (470 ml) low-sodium vegetable broth
1/2 cup (118 ml) buffalo hot sauce
1/4 cup (22 g) nutritional yeast
1 teaspoon onion powder
1 rib of celery, finely sliced
2 cups (374 g) chickpeas, cooked*
1/2 medium head of cauliflower, chopped into bite-sized florets (about 2 cups; 200 g)
1 cup (182 g) uncooked brown rice
2–3 cloves garlic, minced
Nut Free Vegan Ranch and chopped green onions, for garnish (Optional)
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.
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.
If you are using canned chickpeas, be sure to drain and rinse them well. You can also replace them with any other bean of your choosing!
NUT-FREE VEGAN RANCH DRESSING RECIPe:
1 cup (127 g) shelled hemp hearts
1/2 cup (112 g) unsweetened coconut yogurt
2 tablespoons distilled white vinegar
1 to 2 small cloves of garlic (or ½ tsp powder)
1/2 teaspoon dried parsley
2 teaspoons onion powder
2 teaspoons nutritional yeast
1/4 teaspoon paprika
1/2 tablespoon fresh dill (or 1 tsp dried)
1/2 teaspoon pink himalayan or sea salt
1/2 cup (118 ml) filtered water, plus more if necessary
Add all ingredients to a high-speed or bullet blender and blend for 60 to 90 seconds, until smooth and creamy. Add additional water, if desired; the dressing will thicken once refrigerated.
Serve as desired; store leftovers in a sealable glass container and keep in the fridge for up to 10 days
Substitutions: coconut yogurt can be replaced with any other variety of unsweetened non-dairy yogurt, and you can also use apple cider vinegar or coconut vinegar in place of white vinegar
I would suggest using the fresh/dried ingredients as originally listed in the recipe, but you can replace the fresh garlic and dill for dried spices, if you must.
I don't create these recipes. For original recipes click the links below ⬇️