Broccoli Quinoa Vegan Casserole with Cheese Sauce Recipe

Introduction

This Broccoli Quinoa Casserole is a wholesome and comforting dish that combines protein-packed quinoa, roasted broccoli, and a creamy vegan cheese sauce. It’s perfect for a nutritious family meal that’s both satisfying and easy to prepare.

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth (or water with salt)
• 1 cup dairy-free milk
• 1 (15 oz) can chickpeas, rinsed and drained
• 1 tsp onion powder
• 1 tsp oregano
• 3/4 tsp paprika
• 1/2 tsp sea salt
• Black pepper, to taste
• 1 medium-sized head of broccoli
• 1 tbsp oil (divided)
• A pinch of salt (for broccoli)
• 3 tbsp oats (gluten-free if needed)
• 1 tbsp nutritional yeast
• 1/2 tsp onion powder (for breadcrumbs)
• 1/2 tsp paprika (for breadcrumbs)
• A pinch of turmeric
• 1 tsp soy sauce (gluten-free if needed)
• A pinch of smoked paprika
• Salt and black pepper, to taste (for breadcrumbs)
• 1 batch vegan cheese sauce (or 7 oz/200 g store-bought vegan cheese)

Instructions

1. Step 1: Bring 2 cups of vegetable broth to a boil and preheat your oven to 400°F (200°C). Rinse quinoa thoroughly under running water.
2. Step 2: Add the rinsed quinoa to the boiling broth, reduce to a simmer, and cook for 15-20 minutes until all liquid is absorbed and quinoa is tender.
3. Step 3: While quinoa cooks, cut broccoli into florets and spread on a parchment-lined baking tray. Drizzle with 1 tablespoon oil and a pinch of salt, toss to coat, and roast in the oven for about 15 minutes.
4. Step 4: Meanwhile, prepare the vegan cheese sauce according to your recipe or set out your store-bought vegan cheese.
5. Step 5: In a small bowl, combine oats, nutritional yeast, 1/2 tsp onion powder, 1/2 tsp paprika, turmeric, soy sauce, smoked paprika, salt, and pepper. Stir well.
6. Step 6: Heat 1 tablespoon oil in a saucepan over medium heat. Add the oat mixture and cook, stirring constantly, for 30-60 seconds until lightly toasted. Remove from heat.
7. Step 7: In a large bowl, mix the cooked quinoa, dairy-free milk, onion powder, oregano, paprika, sea salt, black pepper, chickpeas, and half of the vegan cheese sauce or shredded vegan cheese.
8. Step 8: Transfer the quinoa mixture to a lightly greased casserole dish. Spread the roasted broccoli evenly on top, then add the remaining cheese sauce or vegan cheese over the broccoli.
9. Step 9: Sprinkle the toasted oat “breadcrumbs” evenly over the top of the casserole.
10. Step 10: Reduce oven temperature to 350°F (180°C) and bake the casserole for 15-20 minutes until heated through and lightly golden on top. Serve warm and enjoy!

Tips & Variations

• Use gluten-free oats if you need a gluten-free version.
• For extra flavor, add minced garlic or a squeeze of lemon juice to the quinoa mixture.
• Feel free to substitute broccoli with cauliflower or a mix of your favorite roasted vegetables.
• If you prefer a cheesier casserole, add more vegan cheese or sprinkle nutritional yeast on top before baking.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or oven until heated through. This casserole also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of dairy-free milk?

Yes, you can substitute regular milk if you are not dairy-free. The casserole will still be delicious.

How can I make this casserole nut-free?

This recipe is naturally nut-free as long as you use a nut-free vegan cheese sauce or store-bought vegan cheese.

Broccoli Quinoa Vegan Casserole with Cheese Sauce Recipe

---

★★★★★

4.6 from 142 reviews

• Author: anna
• Total Time: 42 minutes
• Yield: 4 servings 1x
• Diet: Vegan, Gluten Free

Pin Recipe

Print Recipe

Description

This Broccoli Quinoa Casserole is a wholesome and hearty vegan dish combining protein-packed quinoa, roasted broccoli, chickpeas, and a creamy dairy-free cheese sauce. Perfectly spiced with paprika, turmeric, and nutritional yeast, topped with crispy pan-fried oats ‘breadcrumbs’ for texture, and baked to golden perfection, this casserole is a nutritious, comforting meal suitable for vegans and those seeking gluten-free options.

---

Ingredients

Scale 1x2x3x

Quinoa and Base

• 1 cup quinoa
• 2 cups vegetable broth (or water with salt)
• 1 cup dairy-free milk
• 1 15 oz can chickpeas, rinsed and drained
• 1 tsp onion powder
• 1 tsp oregano
• 3/4 tsp paprika
• 1/2 tsp sea salt
• Black pepper to taste

Roasted Broccoli

• 1 medium-sized head of broccoli
• 1 tbsp oil
• A pinch of salt

Breadcrumbs Topping

• 3 tbsp oats (gluten-free if needed)
• 1 tbsp nutritional yeast
• 1/2 tsp onion powder
• 1/2 tsp paprika
• A pinch of turmeric
• 1 tsp soy sauce (gluten-free if needed)
• A pinch of smoked paprika
• Salt and black pepper to taste
• 1 tbsp oil

Cheese Sauce

• 1 batch vegan cheese sauce (or 7 oz / 200 g store-bought vegan cheese)

---

Instructions

1. Prepare Quinoa: Bring 2 cups of vegetable broth to a boil in a pot. Thoroughly rinse the quinoa under running water, then add it to the boiling broth. Reduce heat and simmer for 15-20 minutes until all liquid is absorbed and quinoa is tender.
2. Preheat Oven and Roast Broccoli: Preheat your oven to 400°F (200°C). Cut the broccoli into florets, spread them on a parchment-lined baking tray, drizzle with 1 tablespoon of oil and a pinch of salt, and toss to coat evenly. Roast in the oven for about 15 minutes until tender and slightly charred. While the broccoli roasts, prepare your vegan cheese sauce if making from scratch.
3. Make Breadcrumb Topping: In a small bowl, combine oats, nutritional yeast, onion powder, paprika, turmeric, soy sauce, smoked paprika, salt, and black pepper. Heat 1 tablespoon of oil in a saucepan over medium heat, add the breadcrumb mixture and fry gently for 30-60 seconds until fragrant and slightly toasted. Remove from heat.
4. Combine Quinoa Mixture: Once quinoa is cooked, stir in the dairy-free milk, chickpeas, all the spices (onion powder, oregano, paprika, sea salt, black pepper), and half of the vegan cheese sauce (or store-bought vegan cheese). Mix thoroughly to combine all flavors.
5. Assemble the Casserole: Lightly grease a casserole dish and transfer the quinoa mixture into it. Evenly distribute the roasted broccoli florets over the top, then spread the remaining vegan cheese sauce or cheese on top. Finally, sprinkle the prepared breadcrumb topping evenly over everything.
6. Bake the Casserole: Lower the oven temperature to 350°F (180°C) and bake the assembled casserole for 15-20 minutes until the top is golden and bubbling. Remove from oven and let it sit for a few minutes before serving. Enjoy your nourishing broccoli quinoa casserole!

Notes

• For gluten-free option, ensure oats and soy sauce are certified gluten-free.
• You can substitute vegetable broth with salted water if preferred.
• Using store-bought vegan cheese saves preparation time.
• This casserole can be stored in the fridge for up to 3 days and reheated.
• Adjust spices according to your taste preference.
• For extra protein, add cooked lentils or tofu to the quinoa mixture.

• Prep Time: 10 minutes
• Cook Time: 32 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Vegan, Plant-based

Keywords: broccoli casserole, quinoa casserole, vegan casserole, gluten-free casserole, healthy dinner, plant-based recipe, dairy-free cheese, chickpea casserole