“Cheesy” Broccoli & Quinoa Casserole (Vegan)


This casserole reminds me of my childhood.

broccoli and quinoa casserole on a plate

I used to love my mom’s homemade Broccoli and Rice casserole, which was a simple combination of sauteed onions, tender broccoli, white rice and cheddar cheese. It was the ultimate comfort food for my picky taste buds!

This version is similar to my mom’s, but I’ve upgraded the ingredients to give it a nutritional boost. Instead of rice, it features protein-rich quinoa, and in lieu of cheddar cheese, it’s smothered in a creamy, cheese-like sauce made out of sweet potatoes! I hope you like this dairy-free version as much as I do.

“Cheesy” Broccoli & Quinoa Casserole (Vegan)
serves 4

Ingredients:

For the “cheese” sauce:

1 cup cooked mashed sweet potato
1.5 cups water
¼ cup nutritional yeast
2 teaspoons salt
1 teaspoon onion powder
½ teaspoon chili powder

To assemble:

1 cup dry quinoa, rinsed
2 cups water
1 teaspoon coconut oil
1/2 yellow onion, chopped
5 cups broccoli florets

Directions:

Preheat your oven to 350F. In a small saucepan over high heat, bring the quinoa and water to a boil, then cover and reduce the heat to low for 15 minutes, until the quinoa is tender and the moisture has been absorbed. Fluff with a fork and set aside.

While the quinoa is cooking, saute the chopped onion in a large saute pan (preferably with a lid) in the coconut oil until tender, about 5 minutes. Add in the broccoli florets and a splash of water to prevent sticking, then cover the pan and allow to steam for about 10 minutes, or until the broccoli is fork-tender.

To prepare the “cheese” sauce, combine all of the ingredients in a blender and blend until completely smooth and creamy. Keep in mind that this sauce will be diluted over the entire batch of quinoa and broccoli, so it may be on the salty-side to taste.

If your large saute pan is oven-safe, you can save yourself from cleaning an extra dish by assembling the casserole directly over the sauteed onion and broccoli. Add in the cooked quinoa, then pour over the cheese sauce, and stir to mix well. Adjust any seasonings to taste, then use the back of a large spoon to smooth the top.

pouring the cheese mixture on top of the casseroleBake at 350F for 30 minutes, or until bubbly hot! Serve immediately, and store any leftovers in the fridge for up to 3 days.

4.8 from 30 votes
Print
"Cheesy" Broccoli & Quinoa Casserole (Vegan)
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
 

An upgraded version of traditional Broccoli & Rice casserole, with a dairy-free "cheese sauce!

Course: Main Course
Servings: 4
Calories: 250 kcal
Author: Detoxinista.com
Ingredients
For the cheese sauce:
  • 1 cup cooked mashed sweet potato
  • 1.5 cups water
  • ¼ cup nutritional yeast
  • 2 teaspoons salt
  • 1 teaspoon onion powder
  • ½ teaspoon chili powder
To assemble:
  • 1 cup dry quinoa , rinsed
  • 2 cups water
  • 1 teaspoon coconut oil
  • 1/2 yellow onion , chopped
  • 5 cups broccoli florets
Instructions
  1. Preheat your oven to 350F. In a small saucepan over high heat, bring the quinoa and water to a boil, then cover and reduce the heat to low for 15 minutes, until the quinoa is tender and the moisture has been absorbed. Fluff with a fork and set aside.
  2. While the quinoa is cooking, saute the chopped onion in a large saute pan (preferably with a lid) in the coconut oil until tender, about 5 minutes. Add in the broccoli florets and a splash of water to prevent sticking, then cover the pan and allow to steam for about 10 minutes, or until the broccoli is fork-tender.
  3. To prepare the "cheese" sauce, combine all of the ingredients in a blender and blend until completely smooth and creamy. Keep in mind that this sauce will be diluted over the entire batch of quinoa and broccoli, so it may be on the salty-side to taste.
  4. If your large saute pan is oven-safe, you can save yourself from cleaning an extra dish by assembling the casserole directly over the sauteed onion and broccoli. Add in the cooked quinoa, then pour over the cheese sauce, and stir to mix well. Adjust any seasonings to taste, then use the back of a large spoon to smooth the top.
  5. Bake at 350F for 30 minutes, or until bubbly hot! Serve immediately, and store any leftovers in the fridge for up to 3 days.

Enjoy!

Reader Feedback: What was your favorite childhood dish?

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Comments

Katie

This is just delicious, seriously so tasty! On to making your vegan mac n cheese next. Was my first time cooling with nutritional yeast! Thanks!

Elena

Wow, this was just amazing! I will definitely be using the “cheese” sauce again, what great idea 🙂 Thank you so much for this recipe !

Amanda

Super easy to prepare and delicious! Using one large potato, I could have eaten the “cheese” sauce by itself – a touch more of nutritional yeast and a splash of almond milk made it perfect. Will definitely make again. Thank you!

    Alexis

    How much more yeast did you use?

      Judabaker Jenifer

      Alexis – Just FYI if you’ve never used Nutritional Yeast, it’s not the same as regular yeast that you use for baking bread. Nutritional Yeast is a product that vegetarians use to add a cheesy flavor to food, so it’s very forgiving – meaning you could add as much or as little as you want. It’s loaded with B vitamins – can find it in a health food store – at the store I go to, it’s by the bulk foods.

Lisa

This recipe is a semi-frequent one at our house! My 3yr old loves it!

Judabaker

There are so many recipes for “mashed sweet potatoes”, made with cream, various sweeteners, etc. My initial thought is to simply roast the sweet potato and mash it up without anything added. What are we after here?

    Megan Gilmore

    Yes, you’re right! There should be nothing added– just cooked and mashed sweet potato.

      Jenifer

      Made this last night – so delicious. Next time I might try roasting the broccoli as my electric (ugh) cooktop hates me – and I ended up overcooking the broccoli/onion mixture.

      Will definitely be making this again.

Shira Pomeranz

Made last night. Had no sweet potatoes so I used acorn squash. Was so wonderful my four grown boys and husband and I gobbled it up. Hard to find something so good for vegan husband, and my gluten free, sugar free and dairy free. Its been printed and placed with my “make again” recipes. Thank you. Am definitely keeping your site as a favorite.

shannon

Just finished making this and it was wonderful. I have a little one with a dairy and egg allergy and she has always enjoyed everything I’ve made from your site. Thank you so much!

Amy

Your cookbook recipe for this leaves out the part about baking in the oven for 30 minutes. The first step tells you to preheat the oven but never tells you to put everything in a baking dish and bake. Thankfully this recipe is online so I can finish it!

    Megan Gilmore

    Yes, sorry about the typo in the cookbook. I actually meant to omit the oven instructions in the cookbook version, because you can make it faster by just heating it all together over the stove top. (The book is already going to reprint, so it will be corrected in future copies.) But, either way works well!

Ellen

This was delicious! To the cheese sauce I added garlic powder and some pepper. So glad I made this. My carnivore boyfriend also loved it!

Never Miss a Post!

Get a FREE 3-Day Detox Plan when you sign up for my email newsletter