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Vegan Broccoli Quinoa Casserole

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This vegan broccoli quinoa casserole recipe is loaded with healthy ingredients. It’s guilt-free comfort food! Dairy and gluten free.

Creamy Vegan Green Casserole

There are no mushrooms in this casserole. It was supposed to have mushrooms, but it doesn’t. That’s because we mixed all of the other ingredients together, assembled the casserole, put it into the oven, started cleaning up the kitchen, and found the mushrooms hiding behind a dirty mixing bowl.

It felt like an episode of Chopped when a contestant makes the dreaded mistake of forgetting an ingredient. Only this is a blog and there’s not $10,000 on the line and I make the rules around here. So mushrooms or no mushrooms, this casserole was making its way onto the Internet because you need it in your life.

What’s more important is what did make it into this casserole. And that’s a bunch of good-for-you stuff that also tastes really good. It starts with a layer of red quinoa buried with our healthy green friends, kale and broccoli. But then comes the sauce. The savory, creamy sauce made without a can of soup. There’s also no butter or dairy anywhere in sight because coconut milk is the best thing ever and it’s capable of creating a deceptively rich sauce without the guilt.

Creamy Vegan Green CasseroleCreamy Vegan Green Casserole

Creamy Vegan Green Casserole

Casseroles are not my strong suit, by any means. I’ve only made two for the blog – a spicy one with sweet potatoes and another with a whole bunch of veggies – because they’re kind of hard to get right. You put a ton of ingredients together, douse them in some sauce, bake it and hope for the best. There’s a lot that can go wrong while that casserole bakes! Too much liquid? Too dry? Veggies undercooked or mushy? Pasta or rice crunchy? Heck, it could all bubble over and make a huge mess of the oven. Casseroles are a science, people.

My mom didn’t make many of them growing up, which was fine by me because I used to be one of those people who didn’t like foods touching other foods. Gravy on mashed potatoes? Nope. Mixed vegetables had to be separated. A big dish of foods mixed together was my nightmare. But then I grew up and realized the magic of flavor combinations and one-pot dishes.

I used to think grown-ups were full of shit when they talked about things being an “acquired taste” but here I am eating broccoli-kale casseroles, putting sriracha on everything, and drinking coffee, so maybe they were right about something.

Creamy Vegan Green Casserole

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Easy Vegan Green Casserole

Green veggies, crunchy quinoa, and a creamy, dairy-free sauce make this savory casserole a new comfort food favorite.

  • Author: Jordan Cord
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 minutes
  • Yield: 6 1x
  • Category: Main
Scale

Ingredients

  • 3 cups chopped kale, packed
  • 3 cups cooked quinoa
  • 2 cups broccoli, chopped
  • 1/2 cup onion, chopped

Sauce

  • 1 can whole coconut milk (15 oz)
  • 115 oz. can cannellini beans, drained
  • 1/4 cup nutritional yeast (what is nutritional yeast? i’ll explain! click here.)
  • 1 teaspoon black pepper
  • 1 teaspoon sea salt
  • 1/2 teaspoon thyme
  • 1/2 teaspoon rosemary
  • pinch of cayenne (optional)

Instructions

  1. Preheat oven to 375º.
  2. Make quinoa. For directions on making quinoa, click here.
  3. While the quinoa is cooking, add the sauce ingredients to a blender and process until well-combined.
  4. Grease an 8 x 8 casserole pan. In a large bowl, mix the kale, quinoa, broccoli, and onion. Add to the casserole pan.
  5. Pour the sauce over the ingredients evenly and bake for 40 minutes.
  6. Allow to cool and enjoy!

Nutrition

  • Calories: 267
  • Sugar: 3.2 g
  • Sodium: 43.7 mg
  • Fat: 14.6 g
  • Saturated Fat: 9.3 g
  • Unsaturated Fat: 5.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 32.1 g
  • Fiber: 9.2 g
  • Protein: 15.9 g
  • Cholesterol: 0 g

 

What do you think?

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17 Comments
  • Susan the occasional vegan
    December 9, 2018

    Is the nutritional yeast necessary for the integrity of the cassrrole or is it just to boost the nutrition content? I would like to make this as a side dish but do not have nutritional yeast. Nor do I want to go get it

    • thefitchen
      December 10, 2018

      You could certainly try making it without the nutritional yeast, but I would strongly recommend replacing it with parmesan cheese. The 1/4 cup adds cheesy, savory flavor, and body to the casserole.

  • Katie Schmidt
    July 16, 2018

    Great sounding recipe. Can I substitute the cannellini beans for pinto beans?

    • thefitchen
      July 18, 2018

      You could certainly try that! I’ve never made it that way so I can’t say that it will taste the same, but it should not affect the texture.

  • Christine
    April 20, 2018

    I’m going to make this tomorrow for a party. I want to put the mushrooms in. Is one 8 oz. pkg good? Can they be raw ?

    • thefitchen
      April 21, 2018

      Hi Christine! I’ve never re-tried the recipe using mushrooms, so I can’t say for sure. I would think it would turn out just fine with using raw mushrooms – definitely slice them vs. leaving them whole. Let me know how it goes!

      • Christine
        April 22, 2018

        It was a big hit!!! I didn’t want to try the mushrooms since you hadn’t tried it and it was a party. Even my carnivorous husbands ate 3 helpings! I will add the shrooms next time and maybe a little curry. The person I was cooking for is a recent cancer survivor and is eating a plant based diet. She really loved it, ate 5 helpings and asked for the recipe. Thanks for the yummy satisfying foods.

  • Vegan in the village!
    January 10, 2018

    So where it says 3 cups cooked quinoa, I measure out ONE cup of uncooked quinoa, is that correct? Thank you.

    • thefitchen
      January 10, 2018

      Yep! 1 cup uncooked quinoa should equal about 3 cups after it’s cooked.

      • Vegan in the village!
        January 21, 2018

        Thank you. Well, you said casseroles are not your strong suit but this went down SO well! It was delicious – and I’m going to make it again today! Thank you for a straightforward and tasty recipe!

        • thefitchen
          February 6, 2018

          Ah! Yay! I’m so glad you liked this recipe. :D

  • Liz
    September 29, 2016

    Would it be possible to substitute the coconut milk for soy cream in this recipe? What would you recommend? I’m dealing with egg, dairy and coconut allergies for my daughter but really want to try out this recipe! Looks delicious.

    • thefitchen
      September 29, 2016

      Hi Liz! I’ve never cooked with soy cream before, but as long as the thickness is similar to canned, whole coconut milk – it should work just fine. If you’ve never used coconut milk, it has a similar consistency to heavy cream. If your soy cream is more runny than that, you could try thickening with all purpose flour (or gluten free if necessary.)

  • Liz
    September 29, 2016

    Would it be possible to substitute the coconut milk for soy cream in this recipe? I’m dealing with egg, dairy and coconut allergies for my daughter but really want to try out this recipe! Looks delicious.

  • Benjamin Goodin
    July 11, 2016

    This looks delicious! So much so that I would appreciate permission to reprint this as an addition to an article that I am writing on nutritional yeast (for Healthy Cells Magazine). It would be reprinted with appropriate credit, of course.

    • thefitchen
      July 16, 2016

      Hi Benjamin –

      Sure thing! Go right ahead. :)