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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
Author: 
Recipe type: Quinoa main dish
Cuisine: Vegan / healthy
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 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
Instructions
  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

  • Reply
    Laurie
    February 14, 2014 at 5:45 pm

    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.

  • Reply
    Nava
    February 14, 2014 at 5:47 pm

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

  • Reply
    merrill
    February 14, 2014 at 7:30 pm

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

    • Reply
      Nava
      February 14, 2014 at 7:37 pm

      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.

  • Reply
    Monique Damus
    February 14, 2014 at 8:48 pm

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

    • Reply
      Nava
      February 14, 2014 at 8:51 pm

      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?

  • Reply
    Adeena
    February 16, 2014 at 4:40 am

    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.

    • Reply
      Nava
      February 16, 2014 at 6:15 pm

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

  • Reply
    Wendy
    February 19, 2014 at 3:06 pm

    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.

    • Reply
      Nava
      February 20, 2014 at 8:43 pm

      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.

  • Reply
    Wes
    February 21, 2014 at 11:06 am

    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?

    • Reply
      Nava
      February 21, 2014 at 11:27 am

      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!

  • Reply
    Wes
    February 21, 2014 at 2:08 pm

    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.

  • Reply
    Diane
    March 22, 2014 at 6:05 pm

    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.

  • Reply
    Ellen
    March 23, 2014 at 12:10 pm

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

  • Reply
    cmadsen
    March 23, 2014 at 11:12 pm

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

    • Reply
      Nava
      March 23, 2014 at 11:22 pm

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

  • Reply
    cmadsen
    March 24, 2014 at 12:01 pm

    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.

    • Reply
      Nava
      March 26, 2014 at 8:27 am

      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.

  • Reply
    joanna
    March 24, 2014 at 4:14 pm

    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!

  • Reply
    Nava
    March 24, 2014 at 4:19 pm

    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!

  • Reply
    Maria
    April 14, 2014 at 4:23 pm

    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!!

    • Reply
      Nava
      April 14, 2014 at 4:24 pm

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

  • Reply
    Gala
    September 18, 2014 at 9:48 pm

    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 🙂

    • Reply
      Nava
      September 18, 2014 at 11:12 pm

      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!

  • Reply
    Brandy
    September 28, 2014 at 4:32 pm

    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.

  • Reply
    Brandy
    September 28, 2014 at 4:34 pm

    Gala,

    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.

    • Reply
      Nava
      September 28, 2014 at 4:41 pm

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

  • Reply
    Ian Silver
    October 23, 2014 at 4:49 pm

    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!

  • Reply
    emily
    October 27, 2014 at 3:25 am

    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

    • Reply
      Nava
      October 27, 2014 at 8:58 am

      Thanks, Emily! I love your tweaks. Glad you enjoyed it …

  • Reply
    chen
    December 13, 2014 at 5:43 pm

    Hi Nava. What would be a good sub if I don’t want to use sun dried tomatoes or olives?

    • Reply
      Nava
      December 14, 2014 at 11:43 am

      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!

  • Reply
    Linda
    April 1, 2015 at 7:08 am

    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!

  • Reply
    Kurt Salfi
    May 22, 2015 at 12:12 pm

    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!

    • Reply
      Nava
      May 22, 2015 at 12:14 pm

      I hope both of you enjoy it, Kurt! Let us know …

  • Reply
    Kurt
    May 22, 2015 at 7:59 pm

    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…….

  • Reply
    Kurt
    May 24, 2015 at 9:08 pm

    It turned out great. This dish is going on my “A” list.

  • Reply
    Nava
    May 25, 2015 at 7:56 am

    Excellent, glad you enjoyed it!

  • Reply
    The Vegan Junction
    September 8, 2015 at 4:45 pm

    Having this tonight, and looking forward to it! Quinoa and broccoli. 🙂

  • Reply
    Leah
    September 20, 2015 at 10:41 pm

    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!

    • Reply
      Nava
      September 22, 2015 at 9:13 am

      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!

  • Reply
    Lilavati patel
    October 17, 2015 at 2:04 am

    I like your mostly all recipes and it is all homestyle food

  • Reply
    sue winter
    August 31, 2016 at 5:29 pm

    made this but the Mrs. Dash just wasn’t enough of something. Any suggestions?

    • Reply
      Nava
      August 31, 2016 at 5:31 pm

      Perhaps something spicy like Sriracha, or some fresh herbs?

  • Reply
    Mukti Jain
    December 26, 2016 at 10:25 pm

    I find this very delicious and healthy as I am on diet.

  • Reply
    Arial
    February 19, 2017 at 2:26 pm

    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!!

  • Reply
    Pat Grisetti
    February 22, 2017 at 11:39 am

    It doesnt say what to do with the sliced tomatoes – ????

    • Reply
      Nava
      February 22, 2017 at 11:42 am

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

  • Reply
    Julie
    April 15, 2017 at 5:15 pm

    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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