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
Author:
Yield:
6-8 1x
Rating:
Ingredients
- 1 cup dry quinoa
- 4 cups broccoli florets, chopped
- 2 15-ounce cans (3 cups) chickpeas, drained and rinsed
- 1 cup raw cashews
- 1 cup carrots, chopped into ½-inch chunks
- 1 ½ – 2 cups unsweetened non-dairy milk or water (or a mix)
- ½ cup nutritional yeast
- 2 teaspoons miso paste (optional)
- 2 cloves garlic
- 1 teaspoon onion powder
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cayenne pepper
- Salt & pepper, to taste
- ½ cup whole grain bread crumbs or crackers, processed into crumbs
Instructions
- Preheat oven to 375ºF.
- 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.
- Lightly steam broccoli florets. Pour out any extra water.
- 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.
- In a blender or food processor, add cashews and carrots, non-dairy milk, nutritional yeast, miso, garlic, onion powder, turmeric, cayenne, salt and pepper.
- 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.
- 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.