Vegan Broccoli Casserole
Servings: 2 servings
Calories: 516kcal
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Ingredients
- 1 ½ cup (360 ml) low fat coconut milk
- 2 tbsp cornstarch
- 4 tbsp nutritional yeast
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp chili flakes (optional)
- Salt and pepper to taste
- 3 tbsp (33 g) quinoa (uncooked)
- 9 oz (250 g) broccoli (cut into small florets)
- 1 cup (195 g) chickpeas, cooked
- ⅓ cup (30 g) panko
Instructions
- Preheat the oven to 180C/350F.
- In a medium sized casserole dish add coconut milk, cornstarch, nutritional yeast, garlic and onion powder, chilli flakes, salt, black pepper and stir until incorporated. Add uncooked quinoa, broccoli florets and cooked chickpeas. Mix and bake in the oven for 20 minutes.
- Take the casserole out of the oven after 15 minutes of baking and mix everything together, distributing the ingredients homogeneously. It's likely the quinoa grains might be all in the bottom of the dish, we want to incorporate them to the rest of the casserole now that the liquid has thickened. Top the surface with panko and bake again for 10 minutes, or until the quinoa is fully cooked and the panko is golden brown.
- Serve casserole.
Nutrition
Calories: 516kcal | Carbohydrates: 72g | Protein: 23g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 253mg | Potassium: 1105mg | Fiber: 16g | Sugar: 7g | Vitamin A: 894IU | Vitamin C: 115mg | Calcium: 132mg | Iron: 6mg