Name: Vegan Chickpea & Rice Casserole Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Vegan
Ingredients: 1 1/2 cups (350 ml) vegan chicken-flavored stock (or substitute 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) cooked chickpeas; ½ yellow onion, diced; 2-3 cloves garlic, minced; 1 rib celery, finely diced; 5 oz cremini mushrooms (about 5 medium), sliced; 2 tablespoons chopped parsley

Description

A comforting and protein-packed vegan chickpea and rice casserole baked with creamy coconut milk, savory mushroom, and a flavorful vegan chicken stock base, perfect for a hearty plant-based meal.

Ingredients

Liquids and Seasonings

1 1/2 cups (350 ml) vegan chicken-flavored stock (or substitute vegetable broth)
3/4 cup (174 ml) full-fat coconut milk
2 tablespoons nutritional yeast

Grains and Legumes

1 cup (185 g) uncooked white jasmine rice
2 cups (400 g) cooked chickpeas

Vegetables and Herbs

½ yellow onion, diced
2-3 cloves garlic, minced
1 rib celery, finely diced
5 oz cremini mushrooms (about 5 medium), sliced
2 tablespoons chopped parsley

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a 9×13-inch or similar casserole pan for baking.
Prepare Liquid Mixture and Casserole Base: In a medium pot, combine the vegan chicken-flavored stock, full-fat coconut milk, and nutritional yeast. Bring this mixture to a boil over high heat. Meanwhile, in the casserole dish, add the uncooked jasmine rice, cooked chickpeas, diced onion, minced garlic, finely diced celery, and sliced cremini mushrooms. Mix these ingredients thoroughly and spread them evenly across the bottom of the dish.
Combine and Bake: Once the liquid mixture reaches a boil, carefully pour it over the rice and vegetable mixture in the casserole. Cover the dish with a layer of parchment paper (optional) and then a layer of aluminum foil to seal in moisture. Place the casserole on the middle rack of the oven and bake for 45 minutes.
Rest and Serve: Remove the casserole from the oven and allow it to rest, uncovered, for 5 minutes. Sprinkle the chopped parsley on top before serving. Enjoy warm. Store any leftovers in the refrigerator for up to 5 days.

Notes

Using parchment paper before foil helps prevent the foil from sticking to the casserole.
The choice of vegan chicken-flavored stock adds a rich umami flavor, but vegetable broth can be used as a lighter alternative.
This dish can be customized by adding other vegetables like bell peppers or spinach.
Ensure the casserole rests before serving to allow it to set for easier portioning.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Baking
Cuisine: Vegan, Plant-Based