Vegan Recipe of the Week: “Cheesy” Broccoli Rice Casserole with Chickpeas

Yummy! I am someone who LOVES the taste of cheese and in my transition to veganism that has been one of my most challenging issues – making the switch to completely dairy free.

I also am a fan of comfort food that fills the house up with the smell of tastiness and makes enough to last for multiple days…that is why I was excited to find this awesome recipe came from the site http://www.vegweb.com/.

This super tasty casserole is sure to please vegans and non vegans alike!  :)

Cheesy Broccoli Rice Casserole with Chickpeas

Cheesy Broccoli Rice Casserole with Chickpeas

Soak rice in 3 cups warm water for 6-8 hours. Drain, rinse and place rice in a medium-size pot. Add 3 cups vegetable broth, bring to a boil over high heat, then reduce heat to low, cover, and simmer for 30 minutes. Keep covered, remove from heat and allow to rest for 10 minutes.

Preheat oven to 350º F. Lightly grease a 9” x 13” casserole dish and set aside.

Meanwhile, in a large, wide pot with lid, heat olive oil over medium heat. Add onion and broccoli and stir for 1 minute. Add ¼ cup water, cover and continue to cook for an additional 5 minutes or until broccoli and onion are tender. Do not remove the lid during this time as it will allow steam to escape. Remove pot from heat and add remaining ingredients, including cooked rice and remaining 1 cup vegetable broth, stirring to combine.

Spread mixture into prepared dish and sprinkle with extra vegan shredded cheese. Bake in preheated oven for 15-20 minutes or until cheese is melted.

Soak rice in 3 cups warm water for 6-8 hours. Drain, rinse and place rice in a medium-size pot. Add 3 cups vegetable broth, bring to a boil over high heat, then reduce heat to low, cover, and simmer for 30 minutes. Keep covered, remove from heat and allow to rest for 10 minutes.

Preheat oven to 350º F. Lightly grease a 9” x 13” casserole dish and set aside.

Meanwhile, in a large, wide pot with lid, heat olive oil over medium heat. Add onion and broccoli and stir for 1 minute. Add ¼ cup water, cover and continue to cook for an additional 5 minutes or until broccoli and onion are tender. Do not remove the lid during this time as it will allow steam to escape. Remove pot from heat and add remaining ingredients, including cooked rice and remaining 1 cup vegetable broth, stirring to combine.

Spread mixture into prepared dish and sprinkle with extra vegan shredded cheese. Bake in preheated oven for 15-20 minutes or until cheese is melted.

– See more at: http://www.vegweb.com/recipes/cheesy-broccoli-rice-casserole-chickpeas#sthash.8HQkaD5O.dpuf

Jennifer D. Carroll
Follow Me

Jennifer D. Carroll

Entrepreneur. Coach. Dreambuilder.

My passion is helping people discover their purpose, tap into their passion and create the life that they truly desire.

Whether it is traveling the world, starting a school, or just spending more time with their family - I help people create their ideal realities by changing their mindset and takingmoney as an issue out of the way so that they have true freedom.

Learn more about me at www.jenniferdcarroll.com

Create passive income online at:
www.consciouswealthcreationwithjenn.com
Jennifer D. Carroll
Follow Me

Latest posts by Jennifer D. Carroll (see all)

Posted on April 21, 2014 in Get Healthy, Vegan Recipe of the Week, Vegetarian & Vegan Recipes

Back to Top
Close
Like What you see?
We Share posts like this on our Facebook Page everyday!