A warm and comforting broccoli, cheezy quinoa casserole. A healthy, plant-based version of your holiday favorite 'broccoli, cheese & rice casserole'. This vegan alternative is super delicious and creamy. It takes just 30 minutes to prepare, pre-baking. Eat a hearty portion as your main meal, or divide the dish among many as a side dish. This recipe goes perfect for holiday fall/winter feasts or potluck. Enjoy this cheezy casserole - guilt free!
Vegan I Gluten Free
Serves: 2 - 4
Time: 50 minutes
1/2 cup quinoa
1 cup vegetable broth or water
1 head broccoli, cut into small florets
Peel the broccoli stalk and grate
2 cloves garlic, minced
1/2 yellow onion, diced
1/2 large carrot, cubed
1/2 cup green peas
Salt & pepper to taste
3/4 cup coconut milk
1/2 cup coconut cream*
2 tbsp. tapioca powder
2 tbsp. nutritional yeast
1/2 tsp. turmeric
Salt & pepper to taste
1/4 tsp. cumin (optional)
(Inspired by my time at New Earth Cooking School, Ubud, Bali)
*You can place a can of culinary coconut milk in the fridge and use the thick part that accumulates at the top.
1/3 cup unsweetened coconut shreds
1/2 tsp. dried thyme
1/4 tsp. cumin
Salt & pepper
Preheat the oven to 350F.
Add the quinoa and broth/water to a small saucepan. Bring to a boil over medium-high heat. Once boiling, cover and reduce the heat to low. Simmer for 15-18 minutes, until the liquid is absorbed. Set aside.
Break the broccoli into small florets. Place the broccoli pieces into a large skillet with 1 inch of water. Cover the pot and steam the broccoli until bright green and tender, 3-5 minutes. When the pieces are soft, drain the remaining water. Use your spatula to push the broccoli to the outside edges of the pan.
Add 1 tbsp. olive oil to the center of the skillet. Add the garlic and onion and sauté 1-2 minutes, until fragrant. Add the chopped carrot and cook an additional 2-4 minutes. Stir to combine all the veggies. Add in the green peas, grated broccoli stem, salt and pepper. When well combined and heated through, turn off the heat and set the pan aside.
In a large skillet or sauce pan, add all the cheeze ingredients. Heat over medium heat, continuously stirring for 5-7 minutes. As you stir the mixture will thicken. Continue to stir to prevent burning. When smooth and thick, remove the cheese from the heat.
Combine the cheese sauce with the quinoa and veggies, stir well. Transfer the mixture into a casserole dish. Prepare the crumble topping by placing all ingredients in a small mixing bowl and stirring to combine. Sprinkle the mixture on the top of the broccoli casserole.
Bake for 20-25 minutes in the oven.
Once the top is golden brown, remove the casserole from the oven. Serve warm.
Store leftovers in the fridge for 2-3 days.