Marilyn’s Cheesy Vegan Broccoli Quinoa Casserole


Marilyn Zimmerman has taken to plant-based cooking like a duck to water!  I love tasting her new dishes every month and talking about the healthy cooking techniques she has discovered.  She and her sis, Nancy McQuate, are like co-hostesses of the event!


Cheesy Vegan Broccoli Quinoa Casserole

Serves: 6

1 1/2 cups quinoa, rinsed in a fine sieve

3 cups low-sodium vegetable broth or 3 cups water with 2 vegetable bouillon cubes

2 teaspoons salt-free seasoning blend (like Frontier or Mrs. Dash)

2 tablespoons extra-virgin olive oil

1 large onion, quartered and thinly sliced

1/4 c. chopped yellow peppers

1/4 c. chopped red peppers

2 large broccoli crowns, cut into bite-sized pieces

1/2 cup cooked black beans

1/3 cup sliced black olives (optional)

Salt and freshly ground pepper to taste

1 to 1 1/2 cups grated vegan cheddar-style cheese (I used Vegan “GO Veggie” casein free,      dairy free, soy free, Mexican style shreds).

2 large or 3 medium tomatoes, sliced

Preheat the oven to 400º F.

Combine the quinoa, broth, and seasoning in a saucepan. Bring to a slow boil, then lower the heat, cover, and simmer gently until the water is absorbed, about 15 minutes.

Meanwhile, heat the oil in a large skillet. Add the onion and peppers and sauté until tender. Add the broccoli and enough water to keep the skillet moist. Cover and steam until the broccoli is tender-crisp, about 5 to 7 minutes.

In a mixing bowl, combine the cooked quinoa and black beans with the broccoli mixture, and half of the cheese. Season with salt and pepper and stir well.

Transfer the mixture to a lightly oiled, shallow two-quart casserole. Arrange the tomato slices over the top. Sprinkle evenly with the remaining cheese. Bake until the top is golden and crisp, about 20 to 25 minutes. Let the casserole stand for 5 minutes, and serve. You can also substitute a Vegan Cashew Parmesan Cheese for some of the shredded cheese.  (See recipe below.

Vegan Cashew Parmesan Cheese

1/4 cup nutritional yeast

1 cup raw unsalted cashews

1 teaspoon salt

Add all ingredients to a food processor.

Process until a smooth powder has formed.

Store in the fridge in an air-tight jar.

Serve on lasagnes, pastas or whatever your heart desires! 🙂

If you store it in an airtight jar, it should last a few weeks in the fridge!

I enjoy plant-based eating because of its many health benefits and because of all the delicious recipes and interesting foods that I have discovered.  I was recently introduced to jackfruit, and am looking forward to using it in a variety of dishes including tacos, Thai salad, and a reuben sandwich.
A Plant-based Supper Club has given me the opportunity to meet a wonderful group of people and make new friends as we enjoy a wide variety of deliciously prepared plant-based dishes. Love sharing recipes, websites, food and nutrition classes, etc, as well.  It’s a very unique experience that you don’t want to miss!

Tags: , , , ,

No comments yet.

Leave a Reply

Back to Top