This post may contain affiliate links. Please read my disclosure and privacy policy.


This casserole reminds me of my childhood.

broccoli and quinoa casserole on a plate

I used to love my mom’s homemade Broccoli and Rice casserole, which was a simple combination of sauteed onions, tender broccoli, white rice and cheddar cheese. It was the ultimate comfort food for my picky taste buds!

This version is similar to my mom’s, but I’ve upgraded the ingredients to give it a nutritional boost. Instead of rice, it features protein-rich quinoa, and in lieu of cheddar cheese, it’s smothered in a creamy, cheese-like sauce made out of sweet potatoes! I hope you like this dairy-free version as much as I do.

“Cheesy” Broccoli & Quinoa Casserole (Vegan)
serves 4

Ingredients:

For the “cheese” sauce:

1 cup cooked mashed sweet potato
1.5 cups water
¼ cup nutritional yeast
2 teaspoons salt
1 teaspoon onion powder
½ teaspoon chili powder

To assemble:

1 cup dry quinoa, rinsed
2 cups water
1 teaspoon coconut oil
1/2 yellow onion, chopped
5 cups broccoli florets

Directions:

Preheat your oven to 350F. 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.

While the quinoa is cooking, saute the chopped onion in a large saute pan (preferably with a lid) in the coconut oil until tender, about 5 minutes. Add in the broccoli florets and a splash of water to prevent sticking, then cover the pan and allow to steam for about 10 minutes, or until the broccoli is fork-tender.

To prepare the “cheese” 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.

If your large saute pan is oven-safe, you can save yourself from cleaning an extra dish by assembling the casserole directly over the sauteed 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.

pouring the cheese mixture on top of the casseroleBake at 350F for 30 minutes, or until bubbly hot! Serve immediately, and store any leftovers in the fridge for up to 3 days.

plate of "cheesy" broccoli and Quinoa casserole

"Cheesy" Broccoli & Quinoa Casserole (Vegan)

4.81 from 36 votes
An upgraded version of traditional Broccoli & Rice casserole, with a dairy-free "cheese sauce!
prep25 mins cook30 mins total55 mins
Servings:4

Ingredients
 
 

For the cheese sauce:

  • 1 cup cooked mashed sweet potato
  • 1.5 cups water
  • ¼ cup nutritional yeast
  • 2 teaspoons salt
  • 1 teaspoon onion powder
  • ½ teaspoon chili powder

To assemble:

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

Instructions

  • Preheat your oven to 350F. 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.
  • While the quinoa is cooking, saute the chopped onion in a large saute pan (preferably with a lid) in the coconut oil until tender, about 5 minutes. Add in the broccoli florets and a splash of water to prevent sticking, then cover the pan and allow to steam for about 10 minutes, or until the broccoli is fork-tender.
  • To prepare the "cheese" 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.
  • If your large saute pan is oven-safe, you can save yourself from cleaning an extra dish by assembling the casserole directly over the sauteed 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.
  • Bake at 350F for 30 minutes, or until bubbly hot! Serve immediately, and store any leftovers in the fridge for up to 3 days.

Nutrition

Calories: 250kcal | Carbohydrates: 44g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Sodium: 1236mg | Potassium: 785mg | Fiber: 8g | Sugar: 3g | Vitamin A: 5500IU | Vitamin C: 103.3mg | Calcium: 93mg | Iron: 3.1mg
Course: Main Course
Cuisine: American
Keyword: casserole, dairy free, quinoa, sweet potatoes, vegan
Per Serving: Calories: 250, Fat: 4g, Carbohydrates: 44g, Fiber: 8g, Protein: 11g

Enjoy!

Reader Feedback: What was your favorite childhood dish?

 

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

Read More

You May Also LIke

Leave a Review!

I love hearing from you! Submit your question or review below. Your email address will not be published. Required fields are marked*.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. I enjoyed this recipe although I wouldn’t consider it “cheesy “I also would recommend that you make the sweet potato prior to making the recipe to save time.