Hello everyone! It’s been a while!!
I recently graduated from school and began a new job at a large local salon, so I’ve had less time to focus on blogging. I’ve also been devoting a majority of my time to couponing, which has result in a plethora of free groceries. With all this free food, I’ve had to come up with creative ways to use it (because who really needs eight bottles of barbeque sauce?)
Today was sunny and beautiful; the type of spring day that makes me want to wear a skirt and cook a casserole. Yes, the type of casserole your mom used to make with condensed cream of chicken soup and fried onions (those were free too.) However, this recipe replaces the cream with soymilk and the chicken with chickpeas. The brown rice will make you feel less guilty when you top it with extra cheese and fried onions. Feel free to adjust this recipe to your dietary preferences.
- 2 cups chickpeas, already cooked (or 15 ounce can, drained)
- 10 ounces broccoli florets and stems
- 1 cup brown rice, prepared
- 1/2 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons vegan butter
- 1 cup vegan cheese
- 2 cups soymilk/almond milk
- 2 tablespoons flour (if gluten-free, use a gluten-free flour)
- 1 tablespoon nutritional yeast
- 1 teaspoons parsley and dill
- crispy fried onions (optional)
- Preheat oven to 325°F. Combine cooked brown rice, chickpeas, and broccoli in a greased casserole dish and season with parsley and dill.
- In a medium saucepan, melt vegan butter over medium heat. Saute onions and garlic until soft, about 4 minutes. Stir in flour and heat for 1 minute, then add soymilk. Stir until thick then remove from heat and add 1/2 cup vegan cheese. Pour over rice and top with other 1/2 cup vegan cheese and crispy onions.
- Bake for 15-20 minutes, until cheese is melted and edges are bubbling.