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How to make:

Cheesy Chickpea, Quinoa & Broccoli Casserole (vegan & gluten-free)

Make this wholesome Cheesy Chickpea, Quinoa & Broccoli Casserole and enjoy leftovers for days! Each serving is full of plant protein, whole grains & vegetables. Vegan & gluten-free!

Prep Time:
15 mins
Cook Time:
1 hour 10 mins
Total Time:
1 hour 25 mins
Make this wholesome Cheesy Chickpea, Quinoa & Broccoli Casserole and enjoy leftovers for days! Each serving is full of plant protein, whole grains & vegetables. Vegan & gluten-free!
Author:
Emilie
Yield:
6-8 1x
Rating: 4.8 from 6 reviews

Ingredients

Instructions

  1. Preheat oven to 375ºF.
  2. In a medium saucepan over high heat, add quinoa and 2 cups water. Bring to a boil; cover and reduce heat to simmer. Cook for 13-15 minutes, then fluff with a fork. Set aside in a medium bowl.
  3. Lightly steam broccoli florets. Pour out any extra water.
  4. In a pot (the same one that the quinoa cooked in) over high heat, add cashews, carrots and enough water to cover them. Bring to a boil; cook for 10 minutes, until cashews and carrots are tender. Drain.
  5. In a blender or food processor, add cashews and carrots, non-dairy milk, nutritional yeast, miso, garlic, onion powder, turmeric, cayenne, salt and pepper.
  6. In a casserole dish, add quinoa, steamed broccoli and chickpeas; stir to combine. Pour on the cheese sauce; stir to thoroughly mix into ingredients. Top with bread crumbs or crushed crackers.
  7. Bake for 40-45 minutes. Let cool for 10 minutes before serving.

Notes

This casserole is freezer-friendly! I recommend cutting individual slices and then freezing. Then you can defrost however many slices you need at a time.