The Story of The Adventures
Cheesy Vegan Quinoa Bake
Yield: 6 Servings
Serving Size: Approximately 1 cup
For the Bake:
4 cups broccoli florets, chopped
1 tablespoon olive oil
1 white or yellow onion, diced
2 stalks celery, diced
4 cups quinoa, cooked
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 two hours, rinsed, and drained
1 cup chickpeas, cooked
1/2 cup nutritional yeast
1 clove garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon mustard powder
1 1/4 cups water
1/2 teaspoon salt
2 tablespoons white miso
(optional: 1/4 cup ground flax seed
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.
Preheat your oven to 350F. 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 7×11 or 8×12 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.