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 weekThe number of plants in this recipe: at least 5 plants
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.