Vegan Quinoa Casserole
This vegan quinoa casserole recipe is high protein, naturally gluten-free and so simple to make. The recipe can also be customized with whatever veggies you'd like!
Servings: 6 servings
Calories: 202kcal
Ingredients
- 1 cup white quinoa (uncooked)
- 2 teaspoons garlic powder
- 1/2 - 1 teaspoon red pepper flakes
- 1/2 teaspoon smoked paprika (optional)
- 1/2 cup nutritional yeast
- 2 cups vegetable broth
- 1 cup cashew cream*
- 3 cups broccoli florets**
- 1/2 cup vegan cheese (optional)
- Tahini dressing to drizzle (optional)
Instructions
- Preheat the oven to 350 degrees F.
- In a baking dish, combine all the ingredients except for the broccoli. Mix them all together so the ingredients are evenly combined in the dish. Add the broccoli. Top with vegan cheese if desired.
- Bake on the center rack for 40 - 50 minutes until the quinoa is cooked and it's no longer liquidy.
- Cool for 5 - 10 minutes, then scoop and serve. Drizzle with tahini or hot sauce and enjoy!
Video
Notes
* to make cashew cream: add 1/2 cup raw cashews into a bowl and cover with 2 cups of hot water. soak for at least 30 minutes. rinse then add to a blender with 1 1/4 cups water. blend on high until smooth and creamy!
** swap broccoli with 1 cup of vegetables of choice!
Nutrition
Serving: 1.5cups | Calories: 202kcal | Carbohydrates: 29g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Sodium: 433mg | Potassium: 434mg | Fiber: 5g | Sugar: 2g | Vitamin A: 681IU | Vitamin C: 41mg | Calcium: 43mg | Iron: 3mg