How to make:
Cheesy Chickpea Broccoli Rice Casserole
This Cheesy Chickpea Broccoli Rice Casserole is an easy one-pan dinner that the whole family will love. Feed a crowd with this casserole or freeze the leftovers! Vegan and can be made gluten-free.
Prep Time:
15 mins
Cook Time:
1 hour 10 mins
Total Time:
1 hour 10 mins
Author:
Yield:
8 1x
Rating:
Ingredients
- 3 cups Minute® Ready to Serve Brown Rice
- 4 cups steamable broccoli florets
- 2 15-ounce cans (3 cups) chickpeas, drained and rinsed
- 1 cup raw cashews
- 1 cup carrots, chopped into ½-inch chunks
- 1 ¾ cups unsweetened non-dairy milk or water (or a mix)
- ½ cup nutritional yeast
- 2 teaspoons miso paste
- 2 cloves garlic
- 1 teaspoon onion powder
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cayenne pepper
- Salt and pepper, to taste
- ½ cup whole grain or gluten-free bread crumbs
- Chopped parsley, for garnish
Instructions
- Preheat oven to 375ºF.
- Heat Minute® Ready to Serve Brown Rice according to package directions.
- Steam broccoli in microwave according to package directions.
- In a small saucepan over high heat, add cashews, carrots, and enough water to cover them. Bring to a boil; cook for 10 minutes until cashews and carrots are tender. Drain.
- In a blender or food processor, add cashews and carrots, non-dairy milk, nutritional yeast, miso, garlic, onion powder, turmeric, cayenne, salt, and pepper.
- In a 9×13 baking dish, add rice, steamed broccoli, and chickpeas; stir to combine. Pour on the cheese sauce; stir to thoroughly mix into ingredients. Top with bread crumbs.
- Bake for 45 minutes. Let cool for 10 minutes before serving.
Nutrition
- Serving Size: 1 piece
- Calories: 360.7
- Sugar: 5.6
- Sodium: 270.1
- Fat: 11.0
- Saturated Fat: 1.7
- Unsaturated Fat: 7.4
- Trans Fat: 0
- Carbohydrates: 53.0
- Fiber: 11.3
- Protein: 16.8
- Cholesterol: 0