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Vegan Chickpea & Rice Casserole (Dump and Bake)
Ingredients
  • 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
Steps
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