• Prep-time: / Ready In:
  • Makes 6 cups

Broccoli and some pantry staples are all you need to make this comforting rice casserole, which has a subtly creamy texture thanks to a slurry of oat flour and plant milk. Dial up the chili powder and paprika if you like more heat. This recipe is gluten-free if you use certified gluten-free oats.

For more comforting casserole recipes, check out our Vegan Casserole Recipes for Cold Nights.

Ingredients

  • 3 cups broccoli florets
  • 1 onion, chopped (1 cup)
  • 2 teaspoons garlic powder
  • 1½ teaspoons mild chili powder
  • 1½ teaspoons smoked paprika
  • 2 tablespoons rolled oats
  • 1½ cups unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
  • 1½ teaspoons white wine vinegar or apple cider vinegar
  • ¼ teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 2 cups cooked brown rice
  • 1 15-oz. can chickpeas (1½ cups)
  • 1 tomato, chopped (1 cup)
  • 2 tablespoons finely chopped fresh parsley

Instructions

  1. Preheat oven to 400°F. Place broccoli in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, about 4 minutes or until tender.
  2. Heat a skillet over high. Add onion, garlic powder, chili powder, paprika, and ¼ cup water. Cook about 10 minutes or until onion is tender, stirring occasionally.
  3. Meanwhile, place rolled oats in a spice grinder or food processor; grind or pulse until the consistency of flour. In a small bowl whisk together oat flour, milk, and ½ cup water.
  4. Stir milk mixture into skillet. Add vinegar, salt, and pepper. Taste and adjust seasoning. Cook 3 to 5 minutes or until thickened, stirring occasionally. Remove sauce from heat.
  5. In a baking dish combine broccoli, rice, and chickpeas. Spread evenly. Pour sauce over rice mixture.
  6. Bake 20 minutes. Sprinkle with tomato and parsley. Serve warm.

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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