Description
A hearty, protein-packed vegan casserole filled with quinoa, chickpeas, and vibrant vegetables, bound with a creamy, dairy-free cashew sauce.
Ingredients
1 1/2 cups cooked quinoa
1 cup canned chickpeas, drained
1 zucchini, chopped
1 red bell pepper, diced
1/2 cup chopped red onion
1 cup frozen corn
1 tsp smoked paprika
1/2 tsp cumin
1/4 tsp chili powder
1/2 tsp garlic powder
Salt and pepper to taste
1 cup cashew cream (made with 3/4 cup soaked cashews, 1/2 cup almond milk)
2 tbsp nutritional yeast
1/2 cup crushed tomatoes
1/2 cup shredded vegan cheese (optional)
Olive oil spray or 1 tbsp olive oil
Instructions
Preheat oven to 375°F and lightly grease a 9×13 baking dish.
Combine quinoa, chickpeas, zucchini, pepper, onion, and corn in a large bowl.
Add smoked paprika, cumin, garlic powder, chili powder, salt and pepper. Mix well.
In a separate bowl, stir together cashew cream, crushed tomatoes, and nutritional yeast.
Pour the sauce over the quinoa mixture and mix thoroughly.
Transfer mixture into prepared dish, top with vegan cheese if using.
Bake uncovered for 30 minutes or until bubbly and golden.
Cool for 5 minutes and serve hot.
Notes
Freeze individual portions in meal prep containers.
Swap zucchini with kale or sweet potatoes for seasonal flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Fat: 13g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
Keywords: VEGAN CASSEROLE RECIPES, chickpea casserole, quinoa vegan bake, dairy-free dinner