Vegan Broccoli and Cauliflower Casserole
This Vegan Broccoli and Cauliflower Casserole is a comforting, protein-packed dish featuring tender veggies, creamy cashew-based cheese sauce, and quinoa. It’s easy to make, dairy-free, and perfect for a cozy meal or meal prep. Ideal for anyone looking for a hearty, healthy, and delicious vegan dinner!
Servings: 4
Calories: 300kcal
Cost: $9
Ingredients
- 1 cup quinoa cooked
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup raw cashews soaked for 4 hours or overnight
- 1/4 cup nutritional yeast
- 1/2 cup unsweetened almond milk or other plant-based milk
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 clove garlic minced
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1/4 cup whole wheat breadcrumbs optional, for crunch
- 1 tbsp fresh parsley chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook your quinoa: Follow the package instructions to cook 1 cup of quinoa, which forms the hearty base for this quinoa broccoli casserole.1 cup quinoa
- Steam the veggies: Steam 2 cups each of broccoli and cauliflower until tender, about 5-7 minutes.2 cups broccoli florets, 2 cups cauliflower florets
- Blend the cheese sauce: In a blender, combine the soaked cashews, nutritional yeast, almond milk, lemon juice, garlic, onion powder, smoked paprika, and a pinch of salt and pepper. Blend until the plant-based cheese sauce is silky smooth.1 cup raw cashews, 1/4 cup nutritional yeast, 1/2 cup unsweetened almond milk, 1 tbsp lemon juice, 1 clove garlic, 1 tsp onion powder, 1 tsp smoked paprika, Salt and pepper
- Mix it all together: In a large bowl, mix the cooked quinoa, steamed veggies, and cashew cheese sauce until everything is coated.
- Prep the Dish and Bake: Grease your baking dish with 1 tablespoon of olive oil. Then, pour in the casserole mixture. Sprinkle breadcrumbs on top if you want some extra crunch, and bake for 20-25 minutes until it's golden and bubbly. Garnish with fresh parsley before serving.1 tbsp olive oil
Notes
- Variations: For extra protein, add cooked lentils or chickpeas to the casserole before baking. You can also swap the broccoli and cauliflower with other vegetables like spinach or kale.
- Enhancing Flavor: Add a tablespoon of Dijon mustard to the cashew “cheese” sauce for a tangy kick, or sprinkle a little vegan parmesan over the breadcrumbs before baking for extra “cheesy” flavor.
- Serving Suggestions: Serve this casserole with a side salad or crusty whole-grain bread to round out the meal.
- Protein: 12g
- Carbohydrates: 25g
- Fat: 10g