Quinoa, Broccoli, and Vegan Cheese Casserole

Quinoa and Broccoli Casserole recipe

This easy casserole of quinoa, broccoli, and vegan cheese makes for a dish that’s both nourishing and comforting. Serve with baked sweet potatoes (start the sweet potatoes in the oven about 45 minutes before starting to bake the casserole) and a salad of dark greens and ripe tomatoes. Photos by Rachael Braun.

Serves: 6

  • 1 1/2 cups quinoa, rinsed in a fine sieve
  • 3 cups low-sodium vegetable broth or 3 cups water with
    2 vegetable bouillon cubes
  • 2 teaspoons salt-free seasoning blend (like Frontier or Mrs. Dash)
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, quartered and thinly sliced
  • 2 large broccoli crowns, cut into bite-sized pieces
  • 1/3 cup sliced sun-dried tomatoes or sliced black olives
  • Salt and freshly ground pepper to taste
  • 1 to 1 1/2 cups grated vegan cheddar-style cheese
    (use your favorite brand; I like Daiya cheddar-style
    shredded cheese in this dish)
  • 2 large or 3 medium tomatoes, sliced

Preheat the oven to 400º F.

Combine the quinoa, broth, and seasoning in a saucepan. Bring to a slow boil, then lower the heat, cover, and simmer gently until the water is absorbed, about 15 minutes.

Meanwhile, heat the oil in a large skillet. Add the onion and sauté until golden. Add the broccoli and enough water to keep the skillet moist. Cover and steam until the broccoli is tender-crisp, about 5 to 7 minutes.

Quinoa, Broccoli, and Vegan Cheese Casserole

In a mixing bowl, combine the cooked quinoa with the broccoli mixture, dried tomatoes or olives, and half of the cheese. Season with salt and pepper and stir well.

Transfer the mixture to a lightly oiled, shallow two-quart casserole. Arrange the tomato slices over the top. Sprinkle evenly with the remaining cheese. Bake until the top is golden and crisp, about 20 to 25 minutes. Let the casserole stand for 5 minutes, and serve.Quinoa and broccoli casserole

 

Nutritional Information:
Per serving: 482.1 calories; 20.5g fat; 660.3mg sodium; 894mg potassium; 62.9g carbs; 13g fiber; 4.5g sugar; 15.8g fiber

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29 Responses to “Quinoa, Broccoli, and Vegan Cheese Casserole”

  1. Janice Andrews says:

    I love the look of your page but I can’t find the “print” button. It used to redirect you to a cleaner page for printing out recipes…

  2. Nava says:

    Hello – we will be restoring the print button. Page design is still in progress!

  3. Sharon says:

    My friend just found out she can no longer eat cheese at all and is looking for a non dairy substitute. What is the cheese you used in this recipe? Or do you have other suggestions? Thanks so much.

  4. janis says:

    Until they fix the ‘print’ button, all you have to do copy/paste the recipe to a Word doc. and ‘copy’ the image of the casserole and paste to the doc. Then save as a pdf.

  5. Louise James says:

    I love Broccoli, this is an amazing vegan recipe, would it be ok to place on my blog. Could I ask what camera you are using.

  6. Nava says:

    Louise, thank you for asking. You can reprint on your blog; please include a link back to VegKitchen. My assistant took this photo and at the moment I don’t remember what kind of camera she uses.

  7. Laurie says:

    Does vegan cheese melt? I am allergic to casein, so coe’s milk cheeses and most soy cheeses are out of the question. I do okay with goat’s milk or sheep’s milk cheeses, but I’d love to try a vegan cheese.

  8. Nava says:

    Laurie, Daiya has a nice melt and has no casein. Do try this with Daiya cheddar-style shreds!

  9. merrill says:

    i hate tomatoes, what can i use in place of them?

  10. Nava says:

    Merrill, if you like mushrooms, that would be a good substitution. Add some along with the broccoli in that step. Otherwise, just leave out the tomatoes. It will still be tasty.

  11. Monique Damus says:

    I wonder how this would freeze? I’m trying to make food ahead. Any thoughts?

  12. Nava says:

    Monique, this has always been eaten too fast for me to have any left to freeze, but these are the kinds of ingredients that freeze well. Just make sure it’s covered nice and air tight! It’s also possible that if you assemble it other than baking it, and then bake it fully once it’s thawed, it might taste like a freshly made casserole. If you do go ahead and freeze it, can you report back and let me know how it works out?

  13. Adeena says:

    This was DELICIOUS! And so easy to make too. I added diced zucchini and a grated carrot to it to boost my veg intake a bit more.

  14. Nava says:

    Glad you enjoyed it, Adeena (I have a niece named Adina). This is quite an adaptable recipe, and I love your tweaks!

  15. Wendy says:

    I enjoyed this very much. I left out the tomatoes on top, but other than that I didn’t change a thing.

    Definitely a make again recipe.

  16. Nava says:

    I’m glad you enjoyed it, Wendy. You can add a second veggie aside from the broccoli according to what you have on hand — mushrooms, corn, etc.

  17. Wes says:

    Hi! I LOVE the look of the even crusty top. My Daiya shreds doesn’t usually look like that after baking. Are you using their pre-shredded cheddar or are you shredding a block of their cheese yourself? What’s the secret?

  18. Nava says:

    Hi Wes — for the sake of the photo, we mixed the shreds in with the quinoa a bit and then let it get nice and crusty. You probably got more of this effect, shown in our tofu and potato casserole: http://www.vegkitchen.com/recipes/potatoes-with-tofu-and-green-chilies/ – I agree it looks better the more melted and crusty way, but it all tastes the same in the end!

  19. Wes says:

    Thanks, Nava! Well, like they say, “you eat first with your eyes”. So, I’m gonna try mixing it in a little. It looks fantastic, decadent and delicious.

  20. Diane says:

    Made this recipe last night and the vegans, vegetarians, and meat eaters all loved it. I had to print out more copies of the recipe for distribution. Thanks for posting.

  21. Ellen says:

    What’s the serving amount/size.
    Calorie count?

  22. cmadsen says:

    I use almond cheddar cheese. has less additives than Dayia and is delicious.

  23. Nava says:

    Do you know if the almond cheddar contains casein? And if not, what is the brand you recommend?

  24. cmadsen says:

    Lisanatti is the brand, and thanks for asking whether it had casein in it. I did not realize it, but it is listed lower down in the ingredients. I usually check ingredients better. That’s why I stopped using Dayia. Will be looking for a better brand, hopefully still made with almonds.

  25. joanna says:

    Looks delish and I want to try but can you confirm that 3 c veg broth OR 2 c water with 2 veg boullion is a typo? I think it should be 3 c water? Thanks!

  26. Nava says:

    Joanna, you’re right, it’s a typo — my gosh, so many people have made this (including me as well as my assistant — multiple times) — and no one noticed it before. I’m glad you spotted it, and I’ve made the correction. Thanks!

  27. Nava says:

    Cathryn, I think of Daiya more like a flavoring — it’s neither healthy nor unhealthy. But it certainly does provide a nice melt without the casein. Vegan Gourmet brand is pretty good too, though I think that one is based on soy.

  28. Maria says:

    I just made it for dinner it is amazing. I added mushrooms and string beans and left the chesse out it taste great!!!!looking forward to making some more vegan dishes Thank you so much!!!luv luv it!!

  29. Nava says:

    So glad you like it, Maria. There are endless ways to vary this casserole!

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