Broccoli Quinoa Casserole
Broccoli Quinoa Casserole is a protein-packed version of the classic holiday side dish. Vegan with a gluten-free option. Perfect for your Thanksgiving feast!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 servings
- 2 cups Savory Cashew Cream (one batch (recipe follows), or your favorite vegan cream cheese)
- 2 16 ounce packages frozen broccoli cuts (or 1 32 oz. package)
- 1 8 ounce package crimini mushrooms (diced)
- 1 medium yellow onion (diced)
- 3 cups plain unsweetened non-dairy milk
- 3 Tablespoons all-purpose flour or gluten-free flour blend*
- 1 cup quinoa (uncooked)
- 1-2 cups sleeves Ritz crackers (crushed into fine crumbs, or substitute 2 GF plain bread crumbs for gluten-free option)
- 1 Tablespoon olive oil or melted vegan butter (such as Earth Balance)
- Salt and pepper to taste
Make the Savory Cashew Cream
After soaking the cashews or pepitas, drain, rinse, and add to a blender or food processor.
Add remaining ingredients and blend until smooth and creamy. If using a high-speed blender, no soaking is necessary.
Make the casserole
Preheat the oven to 350 degrees F.
Place a large pot of water on the stove to boil.
Pour hot water over quinoa in a bowl, just enough to cover.
Preheat a large non-stick skillet or cast iron pan over medium-high heat.
Add mushrooms and onions to the skillet and cook for 5-6 minutes, until mushrooms have released their liquid and onions are browned and soft.
Sprinkle flour evenly over mushrooms and onions and stir to coat.
Add non-dairy milk slowly and stir to combine. Reduce heat to medium, and cook for 4-5 minutes until mixture has thickened slightly. Turn off heat.
Cook broccoli in boiling water for 5-6 minutes. Drain and return the broccoli to the pot.
Drain quinoa and add to the pot with the broccoli, along with the cream of mushroom soup mixture and the savory cashew cream. Stir to combine and season to taste with salt and pepper.
Pour mixture into a 9x13 casserole dish.
Mix Ritz cracker crumbs with oil or melted vegan butter, then spread over the top of the casserole in an even layer.
Bake casserole, uncovered, for 30 minutes on the middle rack.
Quick-soak method for raw cashews or pepitas: In a medium saucepan, add nuts or seeds along with enough water to cover. Bring to boil, then maintain a low boil for 15 minutes. Drain and rinse, and proceed with the recipe.
**Reader Jen mentioned a quicker way to make this recipe, and I love it! Instead of making the cream of mushroom soup separately, skip the flour step and add three cups of water or non-dairy milk to the savory cashew cream when blending. Then add the blended cream to the mushroom/onion mixture. Let the mixture simmer over medium heat for 5 minutes or until thickened, then pour over the broccoli and proceed as directed.
Serving: 2scoops | Calories: 558kcal | Carbohydrates: 81g | Protein: 20g | Fat: 19g | Sodium: 411mg | Sugar: 6g | Vitamin A: 7IU | Vitamin C: 103mg