Vegan Chickpea & Rice Casserole
Serves
6
Prep Time
10 minutes
Cook Time
45 minutes
Ingredients
12 fl oz (350 ml) vegetable broth
6 fl oz (180 ml) can full-fat coconut milk
2 tbsp nutritional yeast
6.5 oz (185 g) uncooked jasmine rice
14 oz (400 g) can chickpeas, drained
½ onion, diced
2 cloves garlic, minced
1 celery, finely diced
5 oz (140 g) cremini mushrooms, chopped
2 tbsp chopped parsley
Nutrition
(Per Serving)
Calories
251
Fats
6 g
Protein
9 g
Carbs
41 g
Instructions
- Preheat the oven to 375°F (190°C).
- Place the vegetable broth, coconut milk, and nutritional yeast into a medium pot and bring to a boil.
- Add the rice, chickpeas, onion, garlic, celery, and mushrooms to a 9 x 13-inch (23 x 33 cm) casserole dish. Mix the ingredients together and spread evenly across the bottom of the dish.
- Pour the coconut milk both into the casserole and cover with aluminum foil. Place the dish in the middle rack of the oven and bake for 45 minutes.
- Remove the casserole from the oven and set it aside to rest for 5 minutes, then uncover. Top the casserole with parsley and serve warm.
- Leftovers can be stored in the refrigerator for up to 5 days.