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  • Prep-time: / Ready In:
  • Makes 8 mini casseroles

Hearty chickpeas, chewy wild rice, and tender broccoli team up in these mini casseroles for a cozy weeknight entrée. Mushrooms add a mellow umami flavor to the comforting combination of nutrient-dense ingredients while nutritional yeast lends a cheesy taste to the creamy sauce that ties everything together. This recipe is incredibly versatile and works well with any leftover veggies hiding out in your fridge, so feel free to get creative with what you throw into the mix. Apart from being easy to put together, these cute individual meals also freeze well for busy nights when you don’t have time to cook. Your future self will thank you for freezing an extra portion or two!

For more vegan casserole recipes, check out these tasty ideas:

Ingredients

  • 6 cups thinly sliced fresh mushrooms
  • 2 cups chopped leek
  • 12 cloves garlic, minced
  • 1 tablespoon dried oregano, crushed
  • 3 cups ½-inch broccoli florets
  • 1 cup diced red bell pepper (½-inch dice)
  • 3 cups unsweetened, unflavored plant-based milk
  • ⅓ cup oat flour
  • ⅓ cup nutritional yeast
  • 2 tablespoons apple cider vinegar
  • 1½ teaspoons sea salt
  • ¼ teaspoon dry mustard
  • ¼ teaspoon ground cumin
  • ¼ teaspoon freshly ground black pepper
  • 4½ cups cooked wild rice
  • 2 15-oz. cans chickpeas, rinsed and drained (3 cups)
  • 1 teaspoon hot sauce or crushed red pepper
  • ⅓ cup chopped fresh parsley

Instructions

  1. Preheat oven to 375°F. In an extra- large skillet combine mushrooms, leek, garlic, and oregano; cook over medium- high 10 minutes, adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add broccoli and bell pepper; cook 3 to 5 minutes more or until broccoli turns bright green.
  2. In a large bowl combine the next eight ingredients (through black pepper) and 1 cup water; mix well. Add cooked vegetables, rice, chickpeas, and hot sauce. Set aside 1 tablespoon of the parsley for garnish; stir the remaining parsley into mixture. Spoon mixture evenly into eight 16-oz. ramekins. Place ramekins on a baking sheet.
  3. Bake 30 minutes. Garnish with the reserved 1 tablespoon parsley.
  4. To store, let casseroles cool to room temperature; cover tightly with plastic wrap. Store in the refrigerator up to 3 days or freeze up to 1 month. Thaw at least 2 hours in the refrigerator. Bake, uncovered, in a 350°F oven about 20 minutes or until heated through.

Comments (27)

(4.67 from 6 votes)
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Beth S1 week ago
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I made this with the full amount of liquid in 10 ramekins. I had just made something with chickpeas, so I used pinto and kidney beans for this one. The liquid was fine. It was all absorbed or evaporated and this dish was so delicious!! I will say the 30 minute estimated prep time is way low. Maybe it assumes you have cooked your rice and chopped your veggies in advance.

Cheri1 week ago
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I don’t like a very strong garlic taste. Should I cut back on the garlic or because of all the other ingredients is it a milder taste?

Jesmarie2 weeks ago
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Would use again

Christine2 weeks ago
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Why doesn’t this have an “add to plan” button?

WP2 weeks ago
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I really enjoyed this dish. I wasn’t sure how this would turn out, but it was very creamy and tasty. I used black rice and omitted the 1 cup of water as well. I did not have oat flour, so I used organic barley flour. It completely filled a 13×9 casserole. I’m going to try with other grains too.

Cloudy2 weeks ago
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I made a half batch, baked in an 8 x 8 casserole. It was very tasty, but I will modify it for next time–way more mushrooms, less wild rice, and probably more chickpeas. (I also used frozen broccoli, because I had it on hand.). This is really good!

Becca3 weeks ago
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This was really satisfying and comforting on a cold rainy night. I did reduce the amount of liquid, omitting the extra cup of water. Even my two year old toddler ate it all up. Winner!

Martha Simmons1 day ago
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Why don’t you make all recipes shareable. Yhis allows printing rather than trying to follow my phone while cooking!

Cloudy2 weeks ago
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Ha ha! I didn’t even see the instruction about the cup of water. It definitely doesn’t need it.

Jackie Reid3 weeks ago
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I should wait until I actually eat it…but it smells so amazing cooking in the oven! I just really enjoyed the process of prepping this meal. So full of nourishing ingredients and very forgiving. I forgot the chick peas and assed them at the last minute before tossing in the oven. I’ll be sure to leave my post meal review. I did opt for a large casserole dish rather than individual servings and it made so much, I need two casserole dishes! Looks like one lucky friend is getting a free meal.

Michelle3 weeks ago
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Did you use 12 cloves of garlic?

Jackie3 weeks ago
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Yes, I used 12 cloves! But this recipe could easily be halved. It made a LOT of casserole! Smells amazing as it’s cooking…

Simone Magri3 weeks ago
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If baking for 30 min does the rice have to be cooked ? I m thinking add more water …leave rice uncooked…stir frequently..
Or I am complicating things here ?
Just don’t like soft overkoked rice
Actually dislike anything overcooked

Beth S1 week ago
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Per the recipe, cook the wild rice. It did not get mushy. To get 4-1/2 cups cooked, used about 1-1/4 cup uncooked.

Laura3 weeks ago
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This is looks delicious! I want to make this for my daughter and her husband who just had a baby. My daughter hates mushrooms. Any suggestion on a flavorful sub for the mushrooms?

Maureen2 weeks ago
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Try eggplant.

LindaM3 weeks ago
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Is there a suggested substitute for nutritional yeast? Or simply leave it out ? Thank you

Simone Magri3 weeks ago
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I m sure you can
But it s packed w B12 and so much goodness
Also adds cheesy flavour
You don’t like it ?
I don’t think it helps thicken the casserole just adds flavour and oomph

Jacqueline3 weeks ago
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Can I use chickpea flour instead of oat flour?

Cloudy2 weeks ago
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I used rice flour, because I had an open container on hand. I think any whole-grain flour will do.

Tobi3 weeks ago
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Love the “less water” tip and I too will try it in a smaller square casserole dish (don’t have ramekins). I think I’ll have to cut the recipe in half to get the right amount. I’m looking forward to trying this. It looks great!

Cindy3 weeks ago
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Question- Can you provide optional baking instruction for those of us who do t have 8 16 oz ramekins?
Possibly a half recipe, or full recipe in a more standard casserole size?
Thank you

Cloudy2 weeks ago
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I made half the recipe, baked in an 8 x 8 dish, for 30 to 45 minutes (it was probably fine at 30 minutes, but I was busy & set it for another 15 m. It think that helped it thicken.

Kim Keeler3 weeks ago
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I would just cut the recipe in half and put in 8×8 baking dish.

Anita Scholtens3 weeks ago
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Question.. I just read that you shouldn’t freeze anything that has milk/ nondairy milk because it separates. But you said freeze… just wondering

Kriss1 month ago
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The flavor and texture were amazing! I left out the additional cup of water so it was not liquidy, but a nice casserole thickness. Makes a huge batch. We loved every bite!

Jessica3 weeks ago
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Thanks for the tip, Kriss! I will leave the water out too. Also, did you do it in a casserole dish or in the separate ramekins as the instructions say? Thank you. 🙂

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects 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 and follow her on Instagram for more.

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