Name: Vegan Broccoli Quinoa Bake
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 4 cup broccoli florets, chopped; 1 tbsp olive oil; 1 onion, diced; 2 celery stalks, diced; 4 cup quinoa, cooked; 1/4 cup breadcrumbs; 1/2 cup cashews, raw, soaked for at least 2 hours and drained; 1 cup white beans, cooked; 1/2 cup nutritional yeast; 1 clove garlic, chopped; 1 tsp smoked paprika; 1/2 tsp mustard powder; 1 1/4 cup water; 1/2 tsp salt; 2 tbsp white miso

Estimate, per serving

Cal: 380
Protein: 14.5g
Carbs: 48g
Fat: 14g
Sodium: 420mg
Fiber: 8.5g

Ingredients

broccoli floretschopped: 2 2/3 cup
olive oil: 2/3 tbsp
oniondiced: 1
celery stalksdiced: 1
quinoacooked: 2 2/3 cup
breadcrumbs: 0.17 cup0.17 cup
cashewsraw, soaked for at least 2 hours and drained: 1/3 cup
white beanscooked: 2/3 cup
nutritional yeast: 1/3 cup
garlicchopped: 1 clove
smoked paprika: 2/3 tsp
mustard powder: 1/3 tsp
water: 0.83 cup
salt: 1/3 tsp
white miso: 1 1/3 tbsp

Method

01Preheat oven to 350°F.
02Steam broccoli florets until crisp-tender, about 3-4 minutes. Remove from heat.
03Blend cashews, white beans, nutritional yeast, garlic, smoked paprika, mustard powder, water, salt, and white miso in a high-speed blender until smooth.
04Heat olive oil in a large skillet over medium heat. Add onion and celery, sauté until onion is soft, about 7 minutes.7 min
05Add quinoa and broccoli to skillet. Pour in sauce and stir to heat through.
06Transfer to an oiled 7x11 or 8x12 baking dish. Top with breadcrumbs if using.
07Bake 30-35 minutes until casserole bubbles gently and breadcrumbs are golden.33 min
08Cool 15-20 minutes before cutting and serving.18 min

Fits

Vegan
Vegetarian
Pescatarian