Broccoli Quinoa Casserole Recipe Vegan and Delicious Ideas

Looking for a wholesome, comforting, and nutrient-packed meal that fits perfectly into a vegan lifestyle? This broccoli quinoa casserole recipe vegan is just what you need!

Combining the wholesome crunch of broccoli with the protein power of quinoa and a creamy, cheesy vegan sauce, this casserole is a delicious way to fuel your body and satisfy your taste buds. It’s perfect for weeknight dinners, potlucks, or meal prepping for the week.

Plus, it’s easy to customize and packed with flavors that even non-vegans will love. Whether you’re a seasoned vegan or just exploring plant-based meals, this recipe offers a warm, hearty dish that is both nutritious and incredibly tasty.

This casserole is not only a great source of plant-based protein and fiber, but it also features easy-to-find ingredients and straightforward steps. So let’s dive in and discover why this broccoli quinoa casserole will quickly become a favorite in your recipe collection!

Why You’ll Love This Recipe

Versatility: This casserole is easily adaptable with your favorite veggies or vegan cheese alternatives to match your preferences or pantry staples.

Nutrition-packed: Quinoa is a complete protein, and broccoli adds an abundance of vitamins and antioxidants, making this dish a powerhouse of health benefits.

Simple preparation: With minimal ingredients and one baking dish, cleanup is a breeze and the process is beginner-friendly.

Comfort food vibes: Creamy, cheesy, and warm, this casserole satisfies cravings while being entirely plant-based.

It’s perfect for meal prep and leftovers taste even better the next day!

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 3 cups broccoli florets, steamed
• 1 cup diced onion
• 3 cloves garlic, minced
• 1 cup unsweetened almond milk (or other plant milk)
• 1/2 cup raw cashews, soaked for 2 hours
• 1/4 cup nutritional yeast (for cheesy flavor)
• 2 tablespoons olive oil or vegan butter
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional)
• 1/4 cup bread crumbs (use gluten-free if preferred)
• Fresh parsley for garnish (optional)

Equipment

• Medium saucepan with lid
• Steamer basket or pot for steaming broccoli
• High-speed blender or food processor
• Mixing bowl
• 9×9 inch casserole dish
• Spatula or wooden spoon
• Measuring cups and spoons

Instructions

1. Cook the quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until quinoa is fluffy and broth is absorbed. Set aside.
2. Steam the broccoli: While the quinoa cooks, steam the broccoli florets until they turn bright green and are just tender, about 5 minutes. Avoid overcooking to keep texture. Set aside.
3. Prepare the cashew sauce: Drain the soaked cashews and add them to a high-speed blender along with the almond milk, nutritional yeast, lemon juice, Dijon mustard, salt, black pepper, and smoked paprika. Blend until completely smooth and creamy.
4. Sauté aromatics: Heat the olive oil in a skillet over medium heat. Add diced onion and cook for 5-7 minutes until translucent. Add minced garlic and sauté for another 1-2 minutes until fragrant. Remove from heat.
5. Mix the casserole: In a large mixing bowl, combine the cooked quinoa, steamed broccoli, sautéed onion and garlic, and the cashew sauce. Stir gently to coat everything evenly.
6. Assemble: Transfer the mixture into the casserole dish and spread it out evenly. Sprinkle the bread crumbs over the top for a crunchy crust.
7. Bake: Preheat your oven to 375°F (190°C). Bake the casserole uncovered for 25-30 minutes until the top is golden and bubbly.
8. Garnish and serve: Remove from oven and let cool slightly. Garnish with fresh parsley if desired, then serve warm.

Tips & Variations

“Soaking cashews overnight can save time and make the sauce even creamier, but a quick 2-hour soak also works well.”

• Add more veggies: Feel free to mix in mushrooms, bell peppers, or carrots for extra flavor and texture.
• Spice it up: Add a pinch of cayenne pepper or chili flakes for some heat.
• Make it gluten-free: Use gluten-free bread crumbs or crushed nuts for the topping.
• Cheese alternatives: Try adding vegan shredded cheese on top before baking for an extra cheesy crust.
• Meal prep friendly: This casserole keeps well in the fridge for up to 4 days and freezes beautifully.

Nutrition Facts

Serving Suggestions

This broccoli quinoa casserole pairs wonderfully with a fresh green salad dressed in lemon vinaigrette or a side of roasted sweet potatoes for a hearty meal. For an extra protein boost, serve alongside marinated tofu or tempeh.

To keep the meal light, consider pairing it with some steamed asparagus or sautéed kale. If you’re entertaining, this dish also makes a great vegan centerpiece for holiday dinners or potlucks.

For more delicious vegan dishes, check out our Lemon Ricotta Pasta With Arugula Recipe or try the comforting Lion’S Mane Mushroom Crumble Recipes. If you want to explore other hearty vegan casseroles, the Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food is a great option.

Conclusion

This broccoli quinoa casserole recipe vegan is a perfect blend of nutrition, flavor, and comfort. Whether you’re cooking for yourself, family, or friends, it’s a great way to enjoy a plant-based meal that doesn’t compromise on taste or satisfaction.

The combination of tender broccoli, fluffy quinoa, and a creamy cashew sauce delivers a dish that’s both hearty and healthy.

Its simple preparation and flexible ingredients make it ideal for busy weeknights or meal prep, and it’s sure to become a staple in your vegan recipe box. So next time you want to whip up something nourishing and delicious, this casserole is a fantastic go-to.

Happy cooking and enjoy every bite!

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