Vegan broccoli casserole
Delicious vegan broccoli casserole with quinoa and vegan cheese
Nothing beats the taste of a comforting casserole dish. Especially when it's also healthy, like this super tasty and hearty broccoli casserole. Add some quinoa and a delicious cheesy sauce and you have the perfect combination for a fantastic dinner. What's best, our vegan broccoli casserole is super easy to make and can feed up to 8 people! So this is a winner for those beautiful Sunday evenings with family and friends around.
I'm a huge fan of casseroles because they are super easy to make and also can last in the fridge for quite a bit. Not to mention you can make one and enjoy it for several dinners throughout the week.
They are full of great ingredients, with whole ingredients. In fact, I love casseroles so much, I recently put together a list of my favourite vegan casseroles!
Don't I love them? Especially when you add that top layer of potato or cheesy sauce. Oh too delicious! So to get you excited, I didn't just put together a boring healthy casserole but made it decadent (while still super healthy) with a super good cheesy sauce. Ever since I created the best ever vegan cheese sauce, I now add it to almost all my casseroles. I mean it's a winner. It's sooo tasty and really elevates the dishes. Plus, it crisps up in the oven. Just enough to resemble the real thing.
How to make the vegan quinoa broccoli casserole
I love this dish because it's super easy to make. Preheat the oven first. I like to fry a chopped onion in a little olive oil and add that to my casserole dish.
Cook the quinoa according to the pack instructions. It should take around 15-20 minutes for a cup of quinoa to be ready. In the meantime, you can boil the broccoli florets in some salty water for 5 minutes.
While the quinoa and the broccoli are on the hob (stove), make the vegan cheesy sauce. Boil the potatoes and carrots for 15-20 minutes until tender. Drain and add to a blender. Add the water, nutritional yeast, oil, mustard, salt, lemon juice and garlic. Whizz until you get a lovely smooth sauce.
All you need to do next is assemble the casserole. On top of the fried onion add the quinoa, drained broccoli florets and top up with the cheesy sauce. Bake in the centre of the oven for 20-25 minutes until the top of the casserole crisps up.
That's it! You can enjoy it hot with a side of massaged kale salad (my favourite)! It keeps in the fridge for up to 5 days. Make sure you cover it with aluminium foil or transfer to air-tight containers.
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.
Vegan broccoli casserole
- Prep Time: 15 mins
- Cook Time: 55 mins
- Total: 1 hour 10 mins
- Serves 8 people
Categories: Baked, Dinner Cusine: American, British, East European, Mediterranean
Our super tasty vegan broccoli casserole is made with quinoa and topped with a layered of vegan cheesy sauce for added texture and taste. Everyone will love this super easy to make casserole.
- 1 cup quinoa
- 1 small onion
- 1 head broccoli
- 1 tbsp olive oil
Click for Vegan cheese sauce Recipe
- 10 small potato, peeled and cubed
- 2 medium carrot, peeled and sliced
- 1/4 cup olive oil
- 1 cup nutritional yeast
- 1/2 cup water
- 3 cloves garlic, peeled
- 1 tsp salt
- 1 tbsp lemon juice
- 1 tbsp mustard
- Preheat the oven to 180C/350F.
- In a deep frying pan, heat up a little olive oil. Add the onion and fry for 2-3 minutes. Transfer to a casserole dish
- Cook the quinoa according to the pack instructions. When ready, transfer to the casserole dish, on top of the onion.
- In the meantime, bring a pot of water to boil. Remove the broccoli florets from the stalk and boil in salty water for about 5 minutes. Drain and transfer to the casserole dish over the quinoa and onion.
- While the rice and broccoli are cooking, start making the cheesy sauce*.
- Add the cheesy sauce to the casserole dish as a top layer.
- Bake in the centre of the oven for 20-25 minutes until the cheesy layer becomes crisp.
* Full recipe in the ingredients list. Boil the potatoes and carrots for 15-20 minutes until tender. Drain and transfer to a blender. Add the rest of the ingredients to the blender and whizz until everything is super smooth.
Total Nutrition Facts
|Amount Per Serving|
|% Daily Value*|
|Total Fat 10 g||13%|
|Saturated Fat 1 g||7%|
|Trans Fat 0 g||0%|
|Polyunsaturated Fat 1 g|
|Monounsaturated Fat 7 g|
|Cholesterol 0 mg||0%|
|Sodium 342 mg||15%|
|Total Carbs 26 g||9%|
|Dietary Fiber 8 g||28%|
|Sugar 2 g||4%|
|Protein 11 g||22%|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice
What do you think?
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