Vegan Broccoli Quinoa Casserole

vegan broccoli quinoa casserole

This easy vegan broccoli quinoa casserole of made out 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 Hannah Kaminsky.


4.5 from 6 reviews
Quinoa, Broccoli, and Vegan Cheese Casserole
Recipe type: Quinoa main dish
Cuisine: Vegan / healthy
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 1½ 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
  • ⅓ cup sliced sun-dried tomatoes or sliced black olives
  • Salt and freshly ground pepper to taste
  • 1 to 1½ cups grated vegan cheddar-style cheese (I like Daiya cheddar-style shreds)
  • 2 large or 3 medium tomatoes, sliced
  1. Preheat the oven to 400º F.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer the mixture to a lightly oiled, shallow two-quart casserole. Arrange the tomato slices over the top. Sprinkle evenly with the remaining cheese.
  6. Bake until the top is golden and crisp, about 20 to 25 minutes. Let the casserole stand for 5 minutes, and serve.


Quinoa, Broccoli, and Vegan Cheese casserole

Quinoa, Broccoli, and Vegan Cheese casserole

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51 comments on “Vegan Broccoli Quinoa Casserole

  1. Laurie

    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.

  2. Nava Post author

    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.

  3. Nava Post author

    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?

  4. Adeena

    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.

  5. Nava Post author

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

  6. Wendy

    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.

  7. Nava Post author

    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.

  8. Wes

    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?

  9. Wes

    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.

  10. Diane

    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.

  11. cmadsen

    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.

  12. joanna

    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!

  13. Nava Post author

    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!

  14. Nava Post author

    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.

  15. Maria

    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!!

  16. Gala

    Hi I’m looking forward to making this! I was wondering if I have neither sun-dried tomatoes or black olives what you would suggest in place. I have green olives, but I know the taste is quite different.
    Thanks 🙂

  17. Nava Post author

    Gala, this is a very flexible recipe, and because it’s so simple, it’s possible to tailor it in many ways. As you can see from previous posts, other visitors have added other veggies and mushrooms; you can also add some green chili peppers (mild or hot, as you prefer), or even some black beans or chickpeas. I hope you’ll enjoy this!

  18. Brandy

    Daiya does melt and it is really good.

    I used daiya mozzerella for this.

    I also added two tsps. of oregano though the recipe did not call for it.

  19. Brandy


    I used fresh tomatoes in place of sundried, though I usually use fresh tomatoes when recipes call for sun-dried or canned. MY personal preference.

  20. Nava Post author

    Thanks, Brandy. I love your tweaks. As I mentioned to Gala, this recipe is very flexible and adaptable to personal tastes!

  21. Ian Silver

    I’m trying a variation. I didn’t have a cheese substitute handy, so I just added a cup of coconut milk. It looks great – hopefully will taste amazing too!

  22. emily

    I made this tonight.. I made a few adjustments.
    Added some savoury yeast flakes for a b12 boost and shine more tang.
    Cooked in coconut oil instead of olive oil.
    I used a vegan cheese called Notzerella (is an Australian vegan cheese)
    Added a tbs of curry powder.

    absolutely loved this recipe

  23. Nava Post author

    Hi Chen — the sun-dried tomatoes give a little spark to the simple filling, but if you don’t want to use them, you can use any ingredient whose flavor you enjoy, as this is an eminently flexible dish. Some ideas — black beans, mushrooms, lots of fresh herbs, bell peppers, chile peppers. Enjoy!

  24. Linda

    Made this last night and it was a hit. I used some yummy kalamata olives. Plan to try it with sun dried tomatoes too. Thank you for an easy, tasty recipe!

  25. Kurt Salfi

    My 3 year old daughter loves broccoli and so do I. On my way to the store to get the ingredients. I am really excited to make this tonight. Love your site too!

  26. Kurt

    I will let you know. I will make it with my little helper for Saturday night. I couldn’t find the Frontier or Mrs. Dash seasoning but I did find an organic all purpose seasoning made by “Spicely” so we are good to go. I noticed there were several types of quinoa so I decided to try the basic white for our test run. Report back tomorrow…….

  27. Leah

    Made this tonight and it was delicious!!! Can’t wait for the leftovers tomorrow night! Just out of curiosity, did you figure out how many calories are in this dish per serving? (Assuming 6 servings) Will definitely be making again!

  28. Nava Post author

    Hi Leah — so glad you enjoyed this. We haven’t gotten to this one as far as nutrition data (we’re working through the recipes). This is an updated version of a similar recipe in The Vegetarian 5-Ingredient Gourmet (one of my earlier books), which used regular cheddar cheese. Calories per serving were 284, total fat 13g. Each would be less using the vegan cheese. Hope that helps!

  29. Arial

    Im not a vegan yet, I find this is very delicious and healthly. I cannot wait for me to eat the leftover. The leftover is good for one week! AWEsome!!

  30. Nava Post author

    You’re right, sorry — they get spread out over the top of the casserole, before the cheese – I’ll update the recipe.

  31. Julie

    This is very good. I used 2 1/2 t. of a Bohemian blend from Savory Spices and included the sun=dried tomatoes and some kalamata olives. II thought it would be a bit dry but the quinoa holds up well.

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