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Buffalo Cauliflower & Chickpea Casserole (Dump-And-Bake)
Ingredients
  • 2 cups (470 ml) low-sodium vegetable broth
  • ½ cup (118 ml) buffalo hot sauce
  • ¼ cup (22 g) nutritional yeast
  • 1 teaspoon onion powder
  • 1 rib of celery, finely sliced
  • 2 cups (374 g) chickpeas, cooked*
  • ½ medium head of cauliflower, chopped into bite-sized florets (about 2 cups; 200 g)
  • 1 cup (182 g) uncooked brown rice
  • 2 to 3 cloves garlic, minced
  • Nut Free Vegan Ranch and chopped green onions, for garnish (Optional)
Note: Ingredients may have been altered from the original.
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