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Buffalo Chickpea Cauliflower Casserole
Ingredients
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  • 2 cups low-sodium vegetable broth
  • 1 cup vegan buffalo sauce (I like Frank’s Red Hot)
  • ¼ cup 2 Tbsp nutritional yeast
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 heaping Tbsp of cornstarch
  • (2) 15-ounce cans low-sodium or no salt added chickpeas (drained and rinsed)
  • 1 medium head of cauliflower cut into bite-size florets
  • 2 ribs of celery, chopped
  • 1 cup of brown rice (uncooked)
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