Cheesy Vegan Quinoa Bake
Author -Yields: 6 Servings
Ingredients
For the Bake:
- 4 cups chopped broccoli florets
- 1 tablespoon olive oil
- 1 white or yellow onion, diced
- 2 stalks celery, diced
- 4 cups cooked quinoa
- 1/4 cup breadcrumbs (optional; you can make your own by pulsing two slices of toasted whole grain bread in a food processor, or you can use a gluten free brand)
For the Cheesy Sauce:
- 1/2 cup raw cashews, soaked for at least two hours, rinsed, and drained
- 1 cup chickpeas or white beans (such as navy, cannellini, or great northern), cooked
- 1/2 cup nutritional yeast
- 1 clove garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon mustard powder
- 1 1/4 cups water
- 1/2 teaspoon salt
- 2 tablespoons white miso
Instructions
- Fill a medium sized pot with water and fit with a steamer attachment. Bring the water to a boil and steam the broccoli florets until crisp-tender (about 3-4 minutes). Remove them from heat.
- Blend all of the sauce ingredients together in a high speed blender or a food processor until they're totally smooth.
- Preheat your oven to 350F. Heat the olive oil in a large skillet over medium heat. Add the onions and celery, and sauté the vegetables until the onion is clear and soft (about 7 minutes). Add the quinoa and the broccoli to the skillet. Add the sauce and stir everything to heat it through.
- Transfer all ingredients to an oiled 7x11 or 8x12 baking dish. Top with breadcrumbs, if using. Bake for 30-35 minutes, or until the casserole is bubbling gently and the breadcrumbs are golden. Allow to cool for 15-20 minutes before cutting into squares and serving.