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Vegan Quinoa and Broccoli Casserole

  • Author: Simple Vegan Blog
  • Prep: 5 mins
  • Cook: 40 mins
  • Total: 45 mins
  • 4 1x
  • Main dish
  • Vegan

Servings 4 1x

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This vegan quinoa and broccoli casserole is so creamy, tasty, healthy, gluten-free and super easy to make.

Ingredients

  • 2 cups vegetable broth (500 milliliters)
  • 1 cup almond milk (250 milliliters)
  • ½ teaspoon oregano
  • ½ teaspoon thyme
  • ½ teaspoon nutmeg
  • ½ cup rice flour (90 grams)
  • 1,8 ounces or 50 grams of dried tomatoes
  • 3 cups of broccoli (250 grams)
  • 1 cup water (250 milliliters)
  • 1 cup quinoa (200 grams)
  • 1 teaspoon nutritional yeast
  • Salt to taste (optional) *

Instructions

  1. Preheat the oven to 200 ºC or 390 F
  2. Pour the vegetable broth and 1/2 cup of almond milk (125 milliliters) in a saucepan, bring them to boil.
  3. Place in a bowl the other 1/2 cup almond milk, the spices and the flour. Stir until all ingredients are blended and add the mixture to the saucepan. Stir with a whisk or wooden spoon until the sauce thickens.
  4. In another bowl, add a cup of water (250 milliliters), the sauce, quinoa and nutritional yeast. Stir and pour the mixture into a baking dish (greased with oil). Bake for 30 minutes.
  5. To hydrate the dried tomatoes, boil water in a saucepan, remove from the heat and add the dried tomatoes. Let stand 20 minutes and drain the tomatoes.
  6. Place the broccoli in boiling water for 1 or 2 minutes and run under cold water. Set aside.
  7. Remove the casserole from the oven and add the shredded dried tomatoes and broccoli and bake for another 5 minutes.

Notes

* We haven’t added salt because the vegetable broth, spices and dried tomatoes have a lot of flavor, but if you want, you can add some salt to the sauce or broccoli.
** Recipe adapted from Pinch of Yum.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 313
  • Sugar: 3.5 g
  • Sodium: 83.2 mg
  • Fat: 4.4 g
  • Carbohydrates: 57.7 g
  • Fiber: 6.6 g
  • Protein: 11.3 g