Vegan Broccoli Quinoa Casserole
Servings:6 servings
Broccoli Quinoa Casserole with sautéed broccoli, quinoa, beans, and garlicky vegan cheese sauce. Gluten-free and hearty enough for dinner.
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
Substitutions
Oil: Omit if needed. Start with a dry pan then add a squeeze of lemon once the broccoli begins to brown.
Poultry Seasoning: This herb blend is usually pretty easy to find in stores. Or make your own with herbs you already have in the pantry: Poultry Seasoning Recipe
Cashews: Raw sunflower seeds may be used instead.
Store leftover casserole in the refrigerator for up to 5 days, or freeze for up to 2 months.
Nutrition
Calories: 345kcal | Carbohydrates: 46g | Protein: 15g | Fat: 12g | Cholesterol: 0mg | Fiber: 8g
