You can make this Easy Vegan Broccoli Quinoa Casserole right in the pan (and it's gluten-free)! It's a full meal all by itself, loaded with protein and fiber from broccoli, quinoa, and white beans. Just 10 minutes of minimal prep chopping the broccoli and adding everything to the baking dish. Everything, including the quinoa, cooks right with the casserole. A hearty main dish recipe for any time of year.
This recipe is suitable for gluten-free, vegan, vegetarian, dairy-free, oil-free, whole food plant-based lifestyles, and those who eat in general.
You really don't need anything else when you make this recipe. I do enjoy it topped with garlic salt, and I've included a breadcrumb topping option below. I've also mentioned a few other topping and variation ideas under Variations.
What we love about this recipe
Hearty: This is what we love about casseroles, right? They're everything you need for dinner in one pan, and this one certainly fills me up.
Easy: It's ideal for busy weeknights because prep is so minimal and it doesn't require much brain power. Give that brain a rest and let the oven do its job!
No pre-cooking: Everything is assembled right in the baking dish - no pre-cooking required!
Major fuel: I know, I mentioned it's hearty - I just want to point out that it's a powerhouse with broccoli, quinoa, and white beans. So much protein, fiber, and other valuable nutrients! Those microbes will be so happy.
Low waste: I will admit, I don't always eat the broccoli stalk; some cooking methods just don't break it down enough. Our bunny usually gets it. But the chopped stalk becomes nice and soft in this recipe, so it's a great way to use up the entire broccoli.
Delicious: The flavor is tasty as is, and even better with any of the mentioned toppings!
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Ingredients and Substitutions
I've designed this recipe to be as simple as possible, with ingredients that can be cooked right in the baking dish.
Quinoa: Any uncooked quinoa will do. Be sure to rinse them off first.
Garlic granules/powder: We're using these instead of garlic cloves so that less prep is required.
Poultry seasoning: Italian seasoning can be used instead. Either provides a nice set of herbs that bring more flavor.
Onion granules/powder: Again, less prep but still great flavor.
Nutritional yeast: This adds a rich cheesy, nutty flavor.
Cornstarch: We're using this to thicken the sauce just a bit. Arrowroot powder can be substituted.
Oat milk (or other unsweetened plant-based milk): Adds a creaminess.
Vegetable broth: Brings more flavor and moisture. I prefer a low sodium version, like Better Than Bouillon pictured above, which you add to water.
White beans: Add texture, a bit of creaminess, and will help fill you up.
Broccoli: We just need one decent-sized broccoli stalk with florets. We will use the whole thing, though you do have the option of peeling the stalk if you'd like. It all gets soft in the baking process.
Tip: To reduce prep even further, buy pre-cut broccoli.
Breadcrumb Topping (optional)
Large slice of bread: Make sure it's gluten-free if you require that. I like to use sourdough and can tolerate low gluten.
Garlic clove: To add flavor to the bread.
Garlic salt: Just a sprinkling on the bread, for more flavor.
See recipe card for full recipe quantities.
Equipment
All you really need is:
9x13 baking dish
oven or toaster/countertop oven (cook times for each are provided)
cutting board and knife for chopping the broccoli (unless you buy pre-cut broccoli)
Instructions
The casserole ingredients are simply added to the pan.
Broccoli is the only thing to chop. Use the whole thing, including the stalk. It will soften in the pan; if you prefer, peel the broccoli stalk.
Evenly pour the quinoa into the baking dish.
Evenly distribute the spices, nutritional yeast, and cornstarch.
Stir in the oat milk and broth.
Add the white beans.
Then the broccoli stalk pieces.
Finally, the chopped florets.
Bake at 425 F for 30 minutes, until fairly firm and golden.
For baking in a toaster oven, bake at 400 F for 20 minutes.
You can also add an optional Breadcrumb Topping.
Breadcrumb Topping
(use gluten-free if needed)
Rub a slice of bread with a halved garlic clove.
Sprinkle with garlic salt and toast the bread.
Chop the toasted bread into large breadcrumbs.
Sprinkle on the casserole and bake an additional 5 minutes.
Variations
Below are options for toppings and variations.
- Spicy -your favorite hot sauce makes a simple, great topping
- Deluxe - top with Smoky Hemp Heart Seasoning
- Potato - substitute potatoes for the beans, or half the beans.
- Cheese - pour with Everyday Oil-Free Vegan Cheese Sauce or sprinkle store-bought dairy-free cheese on prior to baking.
Storage
This casserole should keep well covered in the fridge for a few days. You may prefer it as leftovers!
You can keep the casserole in the freezer for up to a few months.
FAQ
Yes! It will just take more time, as they will need to be sauteed and chopped first. You can sub out the granules for one chopped onion and four minced garlic cloves, sauteed in a pan before placing in the casserole.
That sounds tasty, doesn't it? Top with store bought dairy-free cheese or Everyday Oil-Free Vegan Cheese Sauce prior to baking.
Related
These recipes make wonderful toppings for this casserole:
Dessert ideas
This casserole has dinner covered. How about a dessert to go with?:
The Recipe
Vegan Broccoli Quinoa Casserole Recipe with White Beans
Equipment
- 9x13 baking dish
- oven or countertop oven/air fryer
- cutting board and chef's knife
Ingredients
- 1 cup quinoa uncooked, rinsed
- 1 teaspoon garlic granules
- 1 teaspoon poultry seasoning or Italian seasoning
- 1 tablespoon onion granules
- ¼ cup nutritional yeast
- 1 teaspoon cornstarch or arrowroot powder
- 1 cup oat milk or other unsweetened plant-based milk
- 2 cups vegetable broth
- 3 cups white beans I used a mix of great northern and black eyed peas; or 2 cans, rinsed and drained
- 3 cups broccoli stalk with florets about ½ pound
Breadcrumb Topping (optional)
- 1 piece bread gluten-free if needed or sourdough
- 1 clove garlic
- sprinkle garlic salt
Other topping options
- Vegan Sour Cream or store-bought dairy-free sour cream
- Everyday Oil-Free Vegan Cheese Sauce or store-bought dairy-free cheese
- Smoky Hemp Heart Seasoning
- sriracha or your favorite hot sauce
- nutritional yeast
Instructions
- Preheat the oven to 425 degrees (F). If using a toaster oven, preheat to 400.
- In a 9x13 pan, evenly layer the quinoa, spices, nutritional yeast, cornstarch.
- Add the oat milk and veggie broth and stir to ensure ingredients are evenly distributed.
- Evenly distribute the beans.
- If preferred, peel the broccoli stalk, then chop the stalk and florets into small bite-sized pieces. Evenly distribute over the beans, starting with the stalk pieces.
- Bake for 30 minutes, until the casserole looks firm and golden.
For the Breadcrumb Topping (optional)
- Cut a garlic clove in half and rub the open half all over the top of a slice of bread. I like to use sourdough and it is low gluten, but make sure your bread is gluten-free if needed.
- Sprinkle with garlic salt, then toast the bread slice.
- Chop the toasted bread into small pieces, then sprinkle them over the casserole and bake the casserole another 5 minutes.
Notes
general food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands and ingredients well before using
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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