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    Home » main dish

    Easy Vegan Broccoli Quinoa Casserole

    Jump to Recipe
    Hands holding a bowl of vegan broccoli quinoa casserole topped with breadcrumbs and sriracha.
    A 9x13 baking dish filled with vegan broccoli casserole indicating it's gluten-free, prepped in pan, easy, and oil-free.

    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.

    Men's hands holding a bowl of vegan broccoli quinoa casserole topped with sourdough breadcrumbs and sriracha.

    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!

    Jump to:
    • What we love about this recipe
    • Ingredients and Substitutions
    • Equipment
    • Instructions
    • Variations
    • Storage
    • FAQ
    • Related
    • Dessert ideas
    • The Recipe
    • general food safety

    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.

    The 10 ingredients required to make easy vegan broccoli quinoa casserole with white beans.

    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.

    A head of broccoli and stalk chopped for vegan broccoli quinoa casserole.

    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.

    Uncooked quinoa in the bottom of a 9x13 pan for vegan broccoli casserole.

    Evenly pour the quinoa into the baking dish.

    Spices, nutritional yeast, and cornstarch topping uncooked quinoa in a 9x13 pan.

    Evenly distribute the spices, nutritional yeast, and cornstarch.

    Stirring veggie broth, plant-based milk, spices, quinoa, nutritional yeast, and cornstarch to evenly distribute in a 9x13 baking dish..

    Stir in the oat milk and broth.

    White beans, quinoa, and broth in a 9x13 baking dish.
    Shopped broccoli stalks, quinoa, white beans, and broth in a 9x13 baking dish.

    Add the white beans.

    Then the broccoli stalk pieces.

    Chopped broccoli, quinoa, broth, and white beans in a 9x13 baking dish.
    Baked vegan broccoli bean quinoa casserole in a white 9x13 baking dish.

    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)

    Rubbing garlic on a piece of sourdough.
    Sprinkling garlic salt on a piece of sourdough.

    Rub a slice of bread with a halved garlic clove.

    Sprinkle with garlic salt and toast the bread.

    Chopped toasted sourdough for garlic breadcrumbs.
    Vegan broccoli casserole with white beans and garlic sourdough breadcrumbs.

    Chop the toasted bread into large breadcrumbs.

    Sprinkle on the casserole and bake an additional 5 minutes.

    Baked vegan broccoli white bean quinoa casserole in a white 9x13 pan.

    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.

    A bowl of vegan broccoli quinoa casserole with white beans and breadcrumbs.

    FAQ

    Can I use chopped fresh onion and garlic instead of the spice form?

    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.

    How can I make it more cheesy?

    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:

    • A ramekin of smoky hemp heart seasoning
      Smoky Hemp Heart Seasoning Mix
    • a jar of creamy vegan cheese sauce
      Everyday Oil-free Vegan Cheese Sauce
    • Smooth and creamy homemade vegan sour cream in a handcrafted bowl.
      Vegan Sour Cream (oil-free)
    • A jar filled with homemade garlic salt.
      How to Make Garlic Salt (with reduced sodium)

    Dessert ideas

    This casserole has dinner covered. How about a dessert to go with?:

    • a chocolate peanut butter ball with a bite out of it
      Chocolate Peanut Butter Balls
    • close up view of a chocolate rum ball with a bite out of it
      Vegan Rum Balls
    • Vanilla Tapioca Pudding (Vegan)
    • A closeup of a medjool date stuffed with freeze dried berries, cacao, and pistachios.
      Chocolate Berry Pistachio Stuffed Dates (vegan)

    The Recipe

    A bowl of vegan broccoli quinoa casserole with white beans, breadcrumbs, and sriracha in a man's hands.

    Vegan Broccoli Quinoa Casserole Recipe with White Beans

    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. The quinoa cooks right with the casserole. A hearty main dish recipe for any time of year.
    ____________________________
    Plant Diversity: Striving for 30 different plants per week
    The number of plants in this recipe: at least 5 plants
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Lifestyle: Gluten Free, Low Fat, Low Lactose, Vegan, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 20 minutes
    Servings: 9
    Fiber: 6.57g
    Prevent your screen from going dark

    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

    Fiber estimate is for the casserole without breadcrumbs.
    Tried this recipe?I'd love to see! On Instagram, mention @beautifulingredient and tag #beautifulingredient!

    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

    See more guidelines at USDA.gov.

    More main dish

    • Vegan Instant Pot chili with greens served up in three bowls surrounded by topping options.
      Vegan Instant Pot Chili with Greens (oil-free)
    • Easiest vegan red lentil bolognese spaghetti on two plates, with one fork twirling noodles.
      Easy Pasta Bolognese with Red Lentils (vegan)
    • A close-up view of two bowls filled with homemade vegan potato corn chowder with toppings on a marble surface.
      Easy Homemade Potato Corn Chowder (vegan)
    • A bowl of salad with chunks of watermelon, avocado, cucumber, and tofu feta.
      Vegan Watermelon Salad (oil-free)

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    I'm Kari, and this is where I celebrate beautiful ingredients and focus on ways to make eating more plants easier. Recipes are centered around whole foods and are vegan, oil-free, refined sugar-free, and mostly gluten-free. And so delicious!



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