Buffalo cauliflower chickpea casserole

2 cups Pacific brand vegetable broth

1 tsp onion powder

1/4 cup Bob’s Red Mill nutritional yeast

1/2 cup Primal Kitchen vegan buffalo sauce

1 15 oz can chickpeas, rinsed

2 cups raw cauliflower florets

1 cup uncooked Riceland brand long grain brown rice

Preheat oven to 400 degrees

In a medium pan, combine broth, nutritional yeast, buffalo sauce and onion powder. Bring to a boil over medium high heat.

In a 9x13 casserole dish, layer the chickpeas, then the cauliflower, then the uncooked rice. Pour the boiling mixture over the top. Cover tightly with aluminum foil. Bake at 400 degrees for one hour.

Things I’d do differently next time: Adjust the liquid to have more buffalo sauce and less broth, perhaps melting a bit of salted vegan butter into it. Once the liquid is warmed, I’d mix the rice in with it and pour it all over the top. Following the recipe, there were small places where the rice wasn’t submerged enough and the rice was a little crunchy.