Vegan Chickpea & Rice Casserole

Vegan Chickpea & Rice Casserole

Serves 6

12 fl oz.(350ml) vegetable broth

6 fl oz. (180 ml) can full-fat coconut milk

2 tbsp. nutritional yeast

6.5 oz. (185g) uncooked Jasmine rice

14 oz. (400g) can chickpeas, drained

½ onion, diced

2 cloves garlic, minced

1 celery, finely diced

5 oz. (140g) cremini mushrooms, chopped

2 tbsp. chopped parsley

What you need to do

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 9x13” (23x33cm) 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.