This Vegan Broccoli Quinoa Casserole gets a flavorful start on the stovetop, with sautéed broccoli, quinoa, creamy white beans, and a garlicky cheese sauce inspired by my vegan liquid mozzarella recipe. It's gluten-free, satisfying enough to be a meal, and ready in 45 minutes!
What's a girl to do when a craving for broccoli rice casserole hits and there's no rice in the pantry? Make broccoli quinoa casserole instead!
The classic rice version of this dish was one of my absolute favorites as a kid. But it took me a while to figure out how to make a vegan version that feels as flavorful and satisfying as I remember.
Looking back through my notes, I tried vegan broccoli rice casserole a couple of times, following the usual method of dumping everything in a baking dish. But it was just meh. I didn't think the recipe was good enough to share, so I moved on to other things.
But I circled back! And now I have a cheesy, rich, savory vegan casserole worth sharing. And although we're using quinoa today, it works with rice, too.
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Why This Recipe Works
When you remove all of the animal products from a dairy-heavy dish like broccoli quinoa casserole, you need other tricks to build flavor. Just tossing everything into a baking dish and hoping the oven works some kind of magic can lead to disappointment. Believe me, I tried! I'm a huge fan of easy, so I always try that first.
The good news is that our "fix" isn't difficult at all. We're gonna treat the broccoli like the star that it is by cooking it first to develop some color and toasty, nutty flavor. The broccoli is then set aside, and the quinoa cooks in the same pan.
Next, you'll blend a very flavorful, garlicky vegan cheese sauce and stir most of it into the quinoa. Toss in some creamy white beans (or chickpeas, etc), and fold in the sautéed broccoli. Add more cheese sauce on top, and pop the whole thing into the oven for a few minutes.
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The result is cheesy, cozy, wholesome comfort food with a little extra flavor built in from the start!
Equipment Notes
You'll need a large 12-inch oven-safe skillet with a lid. Cast iron, enameled cast iron, stainless steel, or non-stick all work well, as long as the pan can be used on both the stovetop and in the oven.
The vegan cheese sauce is made with cashews, so a high-speed blender like a Vitamix or Blendtec works best for the smoothest texture. A full-size standard blender can also work. Just be sure to boil the cashews first for about 15 minutes to soften them, then drain and blend.
Recommended Equipment
I've had my Vitamix for 14 years, and it's still going strong! Perfect for making creamy sauces, dressings, dips, and smoothies.
How to Make Broccoli Quinoa Casserole
Here's a visual overview of the cooking process. Find the full written recipe below.
First, saute the broccoli until bright green, just tender, and lightly browned in spots. Transfer to a plate and set aside.
Toast the quinoa in the same pan, then add the garlic, poultry seasoning, onion powder, salt, and water. Bring to a simmer, and cook covered for 12 minutes. In the meantime...
While the quinoa is cooking, blend the cheesy sauce.
Fold about two-thirds of the sauce into the quinoa. Stir well and cook for about 2 minutes so it starts to thicken.
Fold in the white beans and broccoli. Take a moment to make sure the broccoli is evenly distributed.
Lightly press down in some areas across the top to create small "pools" for the cheese sauce. Pour on as much as you like. Transfer the skillet to the oven and bake uncovered for 8 to 10 minutes, or until the cheese sauce on top is hot and set.
Hint :
For a lightly browned top, place the skillet under the broiler for 3 to 4 minutes, watching closely to prevent burning. Let stand for a few minutes before serving.
Serving Ideas
Broccoli quinoa casserole is great as a main course or side. Either way, it pairs well with:
- Salad - A simple salad tossed with oil-free Italian dressing or vegan honey mustard is light and just right.
- Air Fried or Roasted Veggies - Try air fryer zucchini or radishes for a fun twist.
- Extra Protein - Thanks to quinoa and white beans, the casserole already has a nice amount of protein. Want more? Tofu nuggets, tempeh, or seitan all pair well with these flavors.
- Bread - Vegan biscuits or cornbread are right at home with this cozy casserole.
- Dessert - End your meal with a sweet treat like vegan peanut butter pie or healthy applesauce oatmeal cookies.
Helpful Tips
- Cut the broccoli into small florets. Smaller pieces cook quickly, brown more evenly, and spread that savory broccoli flavor throughout the casserole instead of leaving you with big, bland chunks.
- Don't stir the broccoli too much. Letting it sit against the hot pan for a minute or so at a time helps it lightly brown in spots, which adds much better flavor than simply steaming it.
- Use an oven-safe skillet if you have one. This keeps the recipe simple and lets everything go straight from stovetop to oven. If not, transfer the mixture to a baking dish before adding the cheesy sauce on top.
- Rinse the quinoa well. Rinsing thoroughly helps remove bitterness and gives the casserole a cleaner flavor.
- Let the sauce heat fully in the pan. The cheese sauce starts out thin but thickens as it warms. Stir it into the quinoa until it looks creamy before folding in the beans and broccoli.
- Save some sauce for serving. Even after adding sauce on top, you may have a bit leftover. You can heat it on the stovetop while the casserole is in the oven. Cook it over medium-low heat while whisking frequently to avoid lumps. Then serve it with individual portions, or save it for later.
I hope you enjoy this cozy broccoli quinoa casserole. If you try the recipe, be sure to comment below and let us know!
Recipe
Vegan Broccoli Quinoa Casserole
Equipment
- cast iron skillet - with lid; or similar 4-5 Qt. oven-safe pan
Ingredients
For the Casserole:
- 1 tablespoon oil - see Notes for oil-free
- 10 ounces broccoli florets, cut small - about 5 cups
- 1 teaspoon sea salt, divided
- 3 cloves garlic - minced
- 1¼ cups white quinoa - rinsed well and drained
- 2¼ cups water
- ½ teaspoon poultry seasoning - see Notes for sub
- ½ teaspoon onion powder
- black pepper
- 1 (15 oz) can cannellini beans, optional - rinsed and drained; or chickpeas
For the Vegan Cheese Sauce:
- ⅔ cup raw cashews - see Notes for sub
- 1¾ cups water
- 1 clove garlic
- ¼ cup nutritional yeast
- 2 tablespoons tapioca starch
- 3 tablespoons fresh lemon juice
- 1 tablespoon olive oil, optional
- 1¼ teaspoons fine sea salt
- ½ teaspoon white wine vinegar, optional - or other mild vinegar
Instructions
- Preheat a large oven-safe skillet over medium heat. Add the oil, then add the broccoli. Cook for about 3 minutes, stirring only occasionally, until the broccoli is lightly browned in spots. Season with ½ teaspoon sea salt, and cook for another 2 minutes or until the broccoli is bright green and crisp-tender. Transfer to a plate and set aside.
- Wipe out any browned bits from the skillet so they don't burn. Add the quinoa and cook for 1 minute, stirring often, to lightly toast. Add the garlic and stir for about 30 seconds, just until fragrant. Add the water, poultry seasoning, onion powder, and ½ teaspoon salt. Stir well, cover, and bring to a boil. Reduce heat to low and simmer, covered, for 12 minutes or until most of the liquid has been absorbed.
- While the quinoa cooks, make the cheese sauce by combining 1 cup of the water and the remaining sauce ingredients in a blender. Blend until completely smooth. Add the remaining ¾ cup water and blend to combine.
- Arrange an oven rack in the center and preheat the oven to 400°F.
- Remove the lid from the skillet and cook the quinoa uncovered for 1 minute or so to allow any excess moisture to evaporate. Pour about two-thirds of the cheese sauce into the quinoa and stir well. Reserve the remaining sauce for the top and for serving. As the sauce heats, it will thicken and become creamier. Fold in the white beans and broccoli. Remove from heat.
- Lightly press down in several areas across the top of the casserole to create shallow "pools" for the cheese sauce. Drizzle as much sauce as you like over the top (you'll likely have extra; this can be heated separately on the stove until thickened, then served with individual portions or saved for later). Transfer the skillet to the oven and bake uncovered for 8 to 10 minutes, or until the cheese sauce on top is hot and set.
- Optional broil: For a lightly browned top, place the skillet under the broiler for 3 to 4 minutes, watching closely to prevent burning. Let stand for a few minutes before serving.
Notes
Estimated Nutrition (per serving)
Nutrition is an estimate and will vary depending on the exact amounts and ingredients used.
Martha says
We made this last night and it was FANTASTIC! This will become a new staple for us. Thanks for another amazing recipe.
Jen says
This was delicious. Just the kind of meal that satisfies the need to have a creamy casserole. The only change I made was to saute an onion before sauteeing the broccoli. This recipe is a keeper.
SUE says
Smooth creamy deliciousness. Thanks Lori!
pt says
Outstanding recipe.
Lori Rasmussen says
I'm glad you enjoyed it! And thank you for taking a moment to share your feedback. That's always especially helpful on new recipes.