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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
