Cheesy Chickpea, Quinoa & Broccoli Casserole

16 February 2024 Bookmark • 1

Make this healthful cheesy Chickpea, Quinoa & Broccoli Casserole and experience leftovers for days! every serving is full of plant protein, entire grains & veggies. Vegan & gluten-loose!

I’ve been having the concept for this broccoli casserole in my head for awhile, and all through the holidays I finally had time to make it come to lifestyles. That changed into a first rate idea! It cooked up flawlessly and sliced into the maximum best squares that held their shape however had been still soft and slightly gooey from the cashew cheese.

Cheesy Chickpea, Quinoa & Broccoli Casserole

The things i like about this vegan tacky broccoli casserole (except its scrumptious taste and stellar nutrients) are that it’s easy to p.c. for on-the-move meals and it’s freezer pleasant! simply stick a slice or two in a lunch box with a few snacks, and you’re set for the day.

In case you’re best cooking for one or two human beings, freeze half of of the casserole to shop for smooth dinners when you’re just no longer inside the mood to prepare dinner. we all have the ones days—trust me.

INGREDIENTS:

1 cup dry quinoa
4 cups broccoli florets, chopped
2 15-ounce cans (3 cups) chickpeas, drained and rinsed
1 cup raw cashews
1 cup carrots, chopped into ½-inch chunks
1 ½ – 2 cups unsweetened non-dairy milk or water (or a mix)
½ cup nutritional yeast
2 teaspoons miso paste (optional)
2 cloves garlic
1 teaspoon onion powder
½ teaspoon ground turmeric
¼ teaspoon ground cayenne pepper
Salt & pepper, to taste
½ cup whole grain bread crumbs or crackers, processed into crumbs

INSTRUCTIONS:

Preheat oven to 375ºF.
In a medium saucepan over high heat, add quinoa and 2 cups water. Bring to a boil; cover and reduce heat to simmer. Cook for 13-15 minutes, then fluff with a fork. Set aside in a medium bowl.
Lightly steam broccoli florets. Pour out any extra water.
In a pot (the same one that the quinoa cooked in) over high heat, add cashews, carrots and enough water to cover them. Bring to a boil; cook for 10 minutes, until cashews and carrots are tender. Drain.
In a blender or food processor, add cashews and carrots, non-dairy milk, nutritional yeast, miso, garlic, onion powder, turmeric, cayenne, salt and pepper.
In a casserole dish, add quinoa, steamed broccoli and chickpeas; stir to combine. Pour on the cheese sauce; stir to thoroughly mix into ingredients. Top with bread crumbs or crushed crackers.
Bake for 40-45 minutes. Let cool for 10 minutes before serving.