Grounded Chow

Cheesy Broccoli Quinoa Casserole

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Image is of a serving of vegan cheesy quinoa bake on a serving spoon, positioned over the cast iron skillet on a white marble background.

Ultimate healthy, feel-good comfort food here. This is my form of self-care: making a big quinoa bake on Monday, then treating myself to delicious and healthy lunches all week. Highly recommend.

This quinoa casserole is loaded with homemade vegan cheese sauce, browned shiitake mushrooms, lots of broccoli, and topped with garlicky bread crumbs. An optional drizzle of hot sauce if you like it spicy!

Image is of a serving of vegan cheesy quinoa bake on a plate to the left, with the cast iron skillet to right right with a serving spoon resting on it, on a white marble background.

Quinoa is loaded with protein and fiber, and it has all nine essential amino acids, which makes it a lovely food for fellow vegans. This meal is also gluten free, and a fun way to eat more broccoli!

Now, it may seem like a lot of cheese sauce to pour over everything, but I promise it’s not too much. Is there such a thing as too much cheese sauce? This sauce is really tasty for a quick mac n cheese, too!

I’ve been grateful to be working from home since March, and also having my partner home who usually travels for work, when times are normal. That being said, I feel like I’ve been in a loop of working, cooking, and cleaning, so I’m more into meals that double as meal prep than ever before. It’s nice to just heat up a quick lunch you don’t have to think about. During the week I like to eat this bake on it’s own or with a side salad for some fresh greens.

If you try this recipe, let me know by commenting below or tagging me in your photos on Instagram, @groundedchow.

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Vegan Cheesy Broccoli Quinoa Casserole

A cheesy broccoli quinoa bake loaded with vegan cheese sauce and browned mushrooms and topped with a crispy garlic panko dust. A complete meal to heat and eat throughout the week!
Servings 6

Ingredients

  • 1 head of broccoli, cut into bite sized pieces (about 3 cups)
  • 1.5 c dry quinoa
  • 8 oz shiitake mushrooms (any mushroom will work)
  • 2 T vegan butter
  • 3/4 c yellow onion diced (one small)

For the cheese sauce

  • 1 c russet potato, cubed (about 1 medium potato)
  • 1/2 c carrot, diced about 1 carrot)
  • 1/4 c raw cashews
  • 1 c no chicken or veggie broth
  • 1/4 c nutritional yeast
  • 1 T lemon
  • 1/2 tsp salt
  • 1 tsp yellow mustard
  • pepper
  • dash of turmeric

For the topping

  • 1/2 c panko
  • 1 T butter
  • 1/4 tsp garlic powder

Instructions

  • Preheat oven to 350 degrees.
  • Cook quinoa according to package. (I used an Instant Pot. Rinse the quinoa then add to the instant pot with 1 1/3 cups of water and set for 1 minute high pressure. Let it naturally release for 10 mins.)
  • Add carrot and potato pieces to a small pot then cover with water. Bring to a boil then cook for about 5 min, until fork tender.
  • Remove veggies from water with a slotted spoon and add to blender with all the other cheese sauce ingredients. Blend until smooth.
  • Heat butter or olive oil in oven-safe cast iron skillet (If you don't have an oven safe skillet, cook veggies first then add to a baking dish). Once hot, add onion and mushrooms and sauté for about 7 minutes, until the mushrooms are nicely browned. Turn off heat.
  • Make panko topping. In a small skillet heat 1 tablespoon of butter then add the panko and garlic powder. Stir constantly and cook for 2 minutes, until the breadcrumbs are golden brown.
  • Add the cooked quinoa, broccoli, and cheese sauce back to the skillet with the mushrooms. Mix well. Use a spatula to press the casserole flat down into pan. Sprinkle with the panko topping.
  • Bake for 20-25 min at 350. Let cool for 5 minutes, then enjoy!