Vegan Broccoli Quinoa Casserole
Ingredients
- 1 cup quinoa
- 2 cups salt water or vegetable broth
- 1 cup dairy-free milk
- 1 15 oz can chickpeas
- Spice mix: 1 tsp onion powder, 1 tsp ground oregano, 3/4 tsp paprika, 1/2 tsp salt, pepper to taste
Broccoli
- 1 medium-sized head of broccoli
- 1 tbsp oil
- a pinch of salt
Breadcrumbs mixture
- 3 tbsp oats
- 1 tbsp nutritional yeast flakes
- 1/2 tsp onion powder
- 1/2 tsp paprika
- a pinch of turmeric
- 1 tsp soy sauce
- a pinch of smoked paprika
- salt to taste
- pepper to taste
- 1 tbsp oil
Cheese
- 1 batch homemade vegan cheese sauce or 7 oz store-bought vegan cheese
Preparation
Prepare quinoa
Bring a pot with 2 cups of salt water or vegetable broth to a boil and preheat oven to 400°F/200°C
Rinse quinoa thoroughly under running water and add it to the boiling water or broth, then simmer for 15-20 minutes until no water is left and quinoa is cooked
Prepare broccoli
Cut the broccoli into florets, spread on a baking tray lined with parchment paper, drizzle with 1 tablespoon oil and a little salt, toss with hands, and bake in the oven for about 15 minutes
Meanwhile, prepare the vegan cheese sauce if not using store-bought cheese
Make breadcrumbs
Put all ingredients for the breadcrumbs except the oil into a small bowl and stir with a spoon
Heat the oil in a saucepan over medium heat, add the breadcrumbs mixture, and fry on low to medium heat for 30-60 seconds
Assemble and bake
Add 1 cup of dairy-free milk, the spice mixture, the chickpeas, and half of the cheese sauce or store-bought cheese to the quinoa and stir
Transfer the mixture to a lightly greased casserole dish, add the broccoli florets, spread the remaining cheese on top, and sprinkle with the breadcrumbs
Reduce the oven temperature to 350°F/180°C and bake the casserole for 15-20 minutes
