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  • Payton Pinsky

Buffalo Cauliflower and Chickpea Casserole | Vegan Dinner Ideas

Updated: Mar 18, 2020

A dump and bake dinner that is full of flavor and protein! This dish is perfect for get together's and can stay fresh in the freezer for up to 3 months. Prep time will take about 10 minutes, than an hour of baking and you are set for a hardy meal that any spice lover is sure to enjoy. Let's get cooking!

Ingredients: 1 Medium Head of Cauliflower

1 14oz Can Chickpeas (Garbanzo Beans)

1 Cup Uncooked Brown Rice

1/2 Cup Buffalo or Hot Sauce (I used 1/2 Tabasco and 1/2 Sriracha)

2 Full Stalks of Green Onion

2 Cups Vegetable Broth

1 1/2 Tbs Minced Garlic

1/4 Cup Nutritional Yeast

1 Tbs Onion Powder

Vegan Ranch (checkout my simple homemade recipe here)

Optional: 2 Stalks of Celery

  1. Preheat oven to 400 Degrees F.

  2. In a sauce pan, combine vegetable broth, hot sauce, nutritional yeast, and onion powder. Bring to a boil.

  3. While warming your broth on the stove top, get out your casserole dish. Drain your can of chickpeas and layer them on the bottom of your dish. Add in a layer of cauliflower florets and then your uncooked rice. This is when you will add celery, if using.

  4. Once your broth has come to a boil, remove from heat and mix in your garlic. Dump your mixture evenly in your casserole dish (see photo below). Cover with tin foil and bake on the middle rack for 1 hour.

  5. Remove your dish from the oven and let cool. Sprinkle with your green onions and vegan ranch. Enjoy!

Before Baking

After Baking

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