Buffalo Cauliflower & Chickpea Casserole
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 296.6
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 3,865.8 mg
- Total Carbs: 50.5 g
- Dietary Fiber: 14.2 g
- Protein: 16.5 g
View full nutritional breakdown of Buffalo Cauliflower & Chickpea Casserole calories by ingredient
Introduction
Vegan dump and bake Vegan dump and bakeNumber of Servings: 4
Ingredients
-
2 cup Vegetable Broth
24 tsp Buffalo Sauce, Frank's Red Hot (by CODSMOM)
4 Tbspn Red Star, Nutritional Yeast, Vegetarian Support Formula
1 cup Brown Basmati Rice (45g uncooked) 3/4 cup cooked (by KALCOM)
2 stalk, large (11"-12" long) Celery, raw
1 head, small (4" dia) Cauliflower, raw
2 clove Garlic
1 tsp Onion powder
3 cup Chickpeas, Organic Canned (by LILYGIRL83)
Directions
Boil the broth, hot sauce, nutritional yeast, garlic and onion power.
Grease a 9X13 dish and layer the chickpeas, celery, cauliflower and top with uncooked rice.
Pour broth mixture on top and cover tightly and bake at 400 degrees for 60 minutes or until liquid is gone
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user DEBBOWERS1.
Grease a 9X13 dish and layer the chickpeas, celery, cauliflower and top with uncooked rice.
Pour broth mixture on top and cover tightly and bake at 400 degrees for 60 minutes or until liquid is gone
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user DEBBOWERS1.