1 cup breadcrumbs (I like to do half panko and half regular bread crumbs)
1 tbsp nutritional yeast
1 tsp paprika
¼ tsp pepper
Directions
preheat oven to 350 degrees.
For sauce:
Open your can of chickpeas and mash them with a potato masher.
In a saucepan, heat your vegetable broth and chopped onion at a medium-high heat for about 8 minutes or until your onions are soft and slightly clear.
Add your flour and nutritional yeast and stir. Then add the non-dairy milk, peas and pepper. Cook for 2 minutes then remove from heat. Mix in your mashed chickpeas and cooked rice. Save the salt to shake on top once spooned out and ready to eat.
For Bread Crumb Topping:
Mix all the ingredients in a small bowl until well combined
To Assemble:
In a large corningware dish, pour the filling into the bowl and then sprinkle the bread crumb topping on top. Place in the oven and bake for 1 hour at 350 degrees
Recipe by Green Leaves and Jam, a Plant-Based Diet at http://greenleavesandjam.com/rice-and-chickpea-casserole/