Vegan Chickpea & Rice Casserole
This dump-and-bake Chickpea & Rice Casserole is easy AND delicious! Made from only 10 plant-based ingredients, it delivers big flavor with minimal effort.
- Prep Time: 10 Minutes
- Cook Time: 45 Minutes
- Total Time: 55 minutes
- Yield: 4 to 6 servings 1x
- Category: Main
- Method: Oven
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups (350 ml) vegan chicken-flavored stock (or sub vegetable broth)
- 3/4 cup (174 ml) full-fat coconut milk
- 2 tablespoons nutritional yeast
- 1 cup (185 g) uncooked white jasmine rice
- 2 cups (400 g) chickpeas, cooked
- ½ yellow onion, diced
- 2–3 cloves of garlic, minced
- 1 rib of celery, finely diced
- 5 oz cremini mushrooms (about 5 medium)
- 2 tablespoons chopped parsley
Instructions
- Preheat the oven to 375F and set a 9×13″ or similar pan.
- Add the stock, coconut milk, and nutritional yeast to a medium pot and bring to a boil over high heat. While the liquid heats, add the rice, chickpeas, onion, garlic, celery, and mushrooms to the casserole dish. Mix them around and spread evenly across the bottom of the casserole with a spatula.
- Once the liquid comes to a boil, carefully pour it over the casserole and cover with a layer of parchment paper (optional) followed by a layer of aluminum foil. Place in the middle rack of the oven and bake for 45 minutes.
- Remove the casserole from the oven and let sit for 5 minutes, then uncover. Top with parsley and serve warm; leftovers will last in the fridge for up to 5 days.
Notes
- Brown Rice: if you wish to use brown rice instead of white, preheat the oven to 400F instead and bake for 60 minutes instead of 45. I have not tested this recipe with any other grain substitutions
Keywords: chickpea rice casserole, vegan chicken rice casserole, healthy chicken rice casserole, chickpea casserole, vegan rice casserole
Find it online: https://frommybowl.com/vegan-chickpea-rice-casserole/