Individual Broccoli and Wild Rice Casseroles - Forks Over Knives

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