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A ceramic plate rests on a gray linen cloth. It holds a cheesy vegan quinoa bake.
4.34 from 12 votes

Cheesy Vegan Quinoa Bake

Author - Gena Hamshaw
Prep Time: 15 minutes
Cook Time: 50 minutes
Cooling time 15 minutes
Total Time: 1 hour 20 minutes
Yields: 6 Servings

Ingredients

For the bake:

  • 4 cups chopped broccoli florets (360g)
  • 1 tablespoon olive oil
  • 1 white or yellow onion, diced
  • 2 stalks celery, diced
  • 4 cups cooked quinoa (600g)
  • 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 2 hours and drained (70g before soaking)
  • 1 cup cooked white beans or chickpeas (160g)
  • 1/2 cup nutritional yeast (40g)
  • 1 clove garlic, chopped
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon mustard powder
  • 1 1/4 cups water (300ml)
  • 1/2 teaspoon salt
  • 2 tablespoons white miso (30g)

Instructions

  • Preheat your oven to 350°F. 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.
  • 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.