01 -
Get your oven nice and hot at 435°F while you prep everything else.
02 -
In a mixing bowl, whisk together the veggie broth, buffalo sauce, nutritional yeast, garlic powder, and onion powder until everything's well combined. Mix your cornstarch with water to make a slurry, then slowly whisk it into the sauce mixture. Set this aside for now.
03 -
Spread your chickpeas across the bottom of a 9×13 baking dish. Top them with the cauliflower florets and chopped celery. Sprinkle the uncooked brown rice evenly over everything, then pour your buffalo sauce mixture over the whole dish. Use a wooden spoon to make sure all the rice is completely covered by the sauce.
04 -
Cover the dish with aluminum foil and bake on the center rack for 1 hour.
05 -
Remove the foil and bake for another 20 minutes to get some nice browning on top.
06 -
Take the casserole out of the oven and let it rest for 10 minutes before serving. Top with vegan ranch dressing if you like, and enjoy your spicy, hearty meal!