Vegan Broccoli and Rice Casserole Recipe

Preheat oven to 350°F (175°C)

In a large saucepan, bring the brown rice and vegetable broth to a boil. Reduce heat, cover, and simmer for 35-40 minutes or until the rice is cooked through.

In a separate pan, sauté the onion and garlic in olive oil until the onion is translucent and the garlic is fragrant.

Add the chopped broccoli florets and chickpeas to the onion and garlic mixture. Cook for 5-7 minutes, or until the broccoli is slightly tender.

In a blender, combine the non-dairy milk, nutritional yeast, soy sauce, dried oregano, salt, and pepper. Blend until smooth.

In a large mixing bowl, combine the cooked rice, broccoli and chickpea mixture, and the blended liquid ingredients. Mix well.

Transfer the mixture to a large casserole dish and bake in the preheated oven for 25-30 minutes, or until the top is golden brown.