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.
Recipe
Quinoa, Broccoli, and Vegan Cheese 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.
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Servings: servings
Ingredients
- 1 ½ 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 1 ½ cups grated vegan cheddar-style cheese I like Daiya cheddar-style shreds
- 2 large or 3 medium tomatoes sliced
Instructions
- 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.
- 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.
Nutrition (Estimate per Serving)
Calories: 399kcalCarbohydrates: 57gProtein: 15gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 367mgPotassium: 1234mgFiber: 12gSugar: 8gVitamin A: 1692IUVitamin C: 190mgCalcium: 177mgIron: 5mg
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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.
Nava says
Laurie, Daiya has a nice melt and has no casein. Do try this with Daiya cheddar-style shreds!
merrill says
i hate tomatoes, what can i use in place of them?
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.
Monique Damus says
I wonder how this would freeze? I'm trying to make food ahead. Any thoughts?
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?
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.
Nava says
Glad you enjoyed it, Adeena (I have a niece named Adina). This is quite an adaptable recipe, and I love your tweaks!
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.
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.
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?
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!
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.
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.
Ellen says
What's the serving amount/size.
Calorie count?
cmadsen says
I use almond cheddar cheese. has less additives than Dayia and is delicious.
Nava says
Do you know if the almond cheddar contains casein? And if not, what is the brand you recommend?
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.
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!
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!
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.
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!!
Nava says
So glad you like it, Maria. There are endless ways to vary this casserole!
Gala says
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 🙂
Nava says
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!
Brandy says
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.
Brandy says
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.
Nava says
Thanks, Brandy. I love your tweaks. As I mentioned to Gala, this recipe is very flexible and adaptable to personal tastes!
Ian Silver says
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!
emily says
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
Nava says
Thanks, Emily! I love your tweaks. Glad you enjoyed it ...
chen says
Hi Nava. What would be a good sub if I don't want to use sun dried tomatoes or olives?
Nava says
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!
Linda says
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!
Kurt Salfi says
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!
Nava says
I hope both of you enjoy it, Kurt! Let us know ...
Kurt says
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.......
Kurt says
It turned out great. This dish is going on my "A" list.
Nava says
Excellent, glad you enjoyed it!
The Vegan Junction says
Having this tonight, and looking forward to it! Quinoa and broccoli. 🙂
Leah says
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!
Nava says
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!
Lilavati patel says
I like your mostly all recipes and it is all homestyle food
sue winter says
made this but the Mrs. Dash just wasn't enough of something. Any suggestions?
Nava says
Perhaps something spicy like Sriracha, or some fresh herbs?
Mukti Jain says
I find this very delicious and healthy as I am on diet.
Arial says
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!!
Pat Grisetti says
It doesnt say what to do with the sliced tomatoes - ????
Nava says
You're right, sorry -- they get spread out over the top of the casserole, before the cheese - I'll update the recipe.
Julie says
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.
KW says
I know it's not as healthy as quinoa, but I made this with orzo and it was delicious! I started with sauteing some garlic and mushrooms before doing the broccoli, and added some chili flakes for a bit of heat. Otherwise I kept the recipe the same. Turned out great! Will make again for sure.