Try this plant-based quinoa, broccoli, and cheese casserole for an easy, super-healthy meal when you really just want some good old fashioned comfort food.
I thought I’d share another one of my plant-based comfort food staples today, since I was making it anyway last week. This is one of the healthiest plant-based casseroles that I make on a regular basis, but we actually enjoy it just as much as the others. It just has all of those classic flavours that you want from a home-cooked meal, but done with really healthy ingredients. It’s also an amazing recipe to have in your arsenal right now because it can be made completely out of pantry staples and with frozen broccoli. Recipes like this are so great during social distancing because they make it really easy to shop less often without having to eat over processed junk food all the time.
Ingredients Needed for the Quinoa Casserole
- Quinoa
- Veggie Stock
- Frozen Broccoli
- Plant-Based Cheese (cheddar or mozzarella shreds work just fine)
- Nutrional Yeast
- Thyme, Onion Powder, Salt, and Pepper
That’s it! Did you know that quinoa is actually a complete protein? With this recipe, you feel like you’re eating a giant helping of a side dish with broccoli, rice, and cheese, but you’re actually getting both your veggies and your protein. The best.
Assembling the Plant-Based Quinoa, Broccoli, and Cheese Casserole
This casserole really doesn’t have too many parts to it, which is one of the reasons that it’s so easy. You just need to make the quinoa on the stove top, toss it with a few herbs and spice, mix in the frozen broccoli, top it, then bake! I like that it doesn’t involve any chopping at all and it doesn’t have multiple parts that need to be mixed or cooked ahead of time. Just a super easy weeknight kind of meal… even if you’re not sure what day it is. Ha.
Here’s the full printable recipe!
Try this plant-based quinoa, broccoli, and cheese casserole for an easy, super-healthy meal when you really just want some good old fashioned comfort food.
- 2 cups Quinoa
- 4 cups Veggie Stock
- 2-3 cups Frozen broccoli
- 3 tbsp Nutrional Yeast
- 3/4 tsp Thyme
- 1 tbsp Onion powder
- Salt and pepper
- 1 cup Plant-based cheese shreds (cheddar or mozzarella work fine)
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Preheat your oven to 375 degrees. Cook the quinoa by combining the quinoa and the veggie stock in a medium pot. Bring to a boil and reduce heat, simmering for about 15 minutes.
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Dump the cooked quinoa into a 9x13 casserole dish and season it with the salt and pepper, nutritional yeast, onion powder, and thyme. Mix in the frozen broccoli.
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Top the casserole with the shredded plant-based cheese and bake for about 30 minutes.
MORE IDEAS LIKE THIS
- Plant-based Veggie Pot Pie with Biscuit Topping
- The Ultimate Plant-Based Lasagna
- Plant-Based Cowboy Casserole Recipe
- Plant-Based Shepherd’s Pie
- The Creek Line House Food and Recipe Archives
Courtenay Hartford is the author of creeklinehouse.com, a blog based on her adventures renovating a 120-year-old farmhouse in rural Ontario, Canada. On her blog, Courtenay shares interior design tips based on her own farmhouse and her work as founder and stylist of the interior photography firm Art & Spaces. She also writes about her farmhouse garden, plant-based recipes, family travel, and homekeeping best practices. Courtenay is the author of the book The Cleaning Ninja and has been featured in numerous magazines including Country Sampler Farmhouse Style, Better Homes and Gardens, Parents Magazine, Real Simple, and Our Homes.