Wild Rice Veggie Casserole

Source: https://www.forksoverknives.com/recipes/vegan-baked-stuffed/individual-broccoli-and-wild-rice-casseroles/

• 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 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 blend
• 2 15-oz. cans chickpeas, rinsed and drained (3 cups)
• 1 teaspoon hot sauce or crushed red pepper
• ⅓ cup chopped fresh parsley

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 9 x 13 casserole dish.
3. Bake 30 minutes. Garnish with the reserved 1 tablespoon parsley.
4. To store, let casserole 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.