Vegan Chickpea & Rice Casserole (Dump and Bake)

frommybowl.com

Beth K

1 ½ cups (350 ml) vegan chicken-flavored stock (or sub vegetable broth)

¾ 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 to 3 cloves of garlic, minced

1 rib of celery, finely diced

5 oz cremini mushrooms (about 5 medium)

2 tablespoons chopped parsley

Directions at frommybowl.com

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