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+ servings
5 from 1 vote

Cheesy Vegan Quinoa Bake

Author - Gena Hamshaw
Yields: 6 Servings


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


  • 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.