Cooking From Memory ~ A Recipe Journal


“Cheesy” Broccoli & Quinoa Casserole (Vegan)

brocc

This is an upgraded version of traditional Broccoli & Rice casserole, with a dairy-free “cheese sauce from Megan Gilmore at http://www.detoxinista.com

Ingredients ~

  • 1 cup dry quinoa, rinsed and drained
  • 2 cups water
  • 1 teaspoon coconut oil
  • ½ yellow onion, chopped
  • 5 cups broccoli florets

Ingredients f or the “cheese” sauce ~

  • 1 cup cooked mashed sweet potato
  • ½ cup water
  • 1 Tablespoon freshly squeezed lemon (about ½ lemon)
  • ¼ cup nutritional yeast
  • 2 teaspoons salt
  • 1 teaspoon onion powder
  • ½ teaspoon chili powder

Method ~

  1. Preheat the oven to 350F.
  2. In a small saucepan over high heat, bring the quinoa and water to a boil, then cover and reduce the heat to low for 15 minutes, until the quinoa is tender and the moisture has been absorbed. Fluff with a fork and set aside.
  3. While the quinoa is cooking, sauté the chopped onion in a large sauté pan (preferably with a lid) in the coconut oil until tender, about 5 minutes. Add in the broccoli florets and ½ cup of water to prevent sticking, then cover the pan and allow to steam for about 10 minutes, or until the broccoli is fork-tender.
  4. To prepare the sauce: combine all of the ingredients in a blender and blend until completely smooth and creamy. Keep in mind that this sauce will be diluted over the entire batch of quinoa and broccoli, so it may be on the salty-side to taste.
  5. If your large sauté pan is oven-safe, you can save yourself from cleaning an extra dish by assembling the casserole directly over the sautéed onion and broccoli. Add in the cooked quinoa, then pour over the cheese sauce, and stir to mix well. Adjust any seasonings to taste, then use the back of a large spoon to smooth the top.
  6. Bake at 350F for 30 minutes, or until bubbly hot! Serve immediately, and store any leftovers in the fridge for up to 3 days.

~ with thanks to Megan Gilmore: DETOXINISTA.COM

 

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