This Vegan Casserole Is Like No Other You Have Seen Before!
Have you ever heard of a buffalo chickpea and rice cauliflower vegan casserole? Yeah, neither have I, but it has surely piqued my interest. This casserole made by the one and only Tonia Carrier is so intriguing. She always has the most imaginative recipes to share with us, but they are also generally very simple to make, which makes them perfect in my opinion! Let’s take a closer look at how she creates this vegan masterpiece.
Tonia Carrier: Magician In The Kitchen
Tonia is a mastermind in the kitchen. Her vegan recipes are colorful and tasty, always simple to make and bring joy to the table. She is not only an awesome chef, she’s a hairstylist and indie filmmaker from Michigan who has been doing vegan activism since 2018. She is grateful to represent the Midwest on the JaneUnchained News Network. And we love having her! Tonia has a YouTube channel called Your Vegan Friend Tonia that you should definitely check out. It is fresh and fun and filled with lots of delicious recipes, and other great videos about veganism and the vegan lifestyle. From recipes to interviews, and visits to animal sanctuaries, you can find it all on Tonia’s YouTube channel.
Back To The Vegan Casserole Sent From The Heavens!
Buffalo Cauliflower is one of my favorite foods, so having it made into a casserole sounds heavenly! Who would have thought to do that? Not me, but I am glad someone did. Having added rice in the casserole soaked in buffalo sauce just sounds incredible to me! I love me some buffalo sauce! This is one of those recipes that is perfect year-round. Doesn’t matter what season it is, buffalo cauliflower anything is a year around food! Haha. I am posting the recipe below so you can make this dish for yourself and/or your family. So give it a try and let us know how you liked it. And if you are looking for other delicious vegan recipes from Tonia or any of our other guest chefs, we have plenty to choose from so be sure to check those out too. Until next time…keep cookin’!
Buffalo Chickpea and Rice Cauliflower Vegan Casserole
- 3 C veggie broth
- 2-3 cloves of minced garlic
- 2/3 C buffalo sauce
- 1/3 C nutritional yeast
- 1.5 t. onion powder
- 2 C chickpeas drained and rinsed if from a can
- 1 C brown rice
- 1 full head of cauliflower
- Bring the veggie broth, garlic, buffalo sauce, nutritional yeast, and onion powder to a boil. Place the rice, chickpeas, and cauliflower in a 9 x 13" pan.
- Bake at 400 degrees covered for 45 minutes, stirring once in the middle of cooking time. Uncover and bake for an additional 20 minutes.
- Remove from oven and let sit for 5-10 minutes. Top with your favorite vegan ranch dip.
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JaneUnChained graphic designer, behind-the-scenes problem solver, and IG contributor. Donna is a creative in the film industry, a passionate vegan, and promoter of a plant-based lifestyle. Known on social media as ThatSnarkyVeganGirl. Follow her on IG @ThatSnarkyVeganGirl