Craving the ultimate comfort food but want to keep it wholesome and plant-based? Look no further! This Quinoa “Mac ‘n’ Cheese” Casserole is everything you love about the classic dish—creamy, cheesy, and satisfying—with a nutritious upgrade. We’re swapping traditional pasta for protein-packed quinoa and loading it with fresh veggies. It’s a one-pan wonder that delivers incredible flavor without the guilt. Get ready to fall in love with your new favorite weeknight meal!
Ingredients
• 1 1/2 cups (276g) quinoa, rinsed
• 3 cups (720ml) vegetable broth
• 2 tablespoons (30ml) olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 bunch broccoli, diced small
• 1 large tomato, diced
• 1 tablespoon (8g) all-purpose flour
• 3/4 cup (180ml) unsweetened soy milk
• 1 cup (112g) shredded vegan cheddar-style cheese, divided
• 1 cup (120g) seasoned bread crumbs
• 1/2 teaspoon sea salt
• 1/2 teaspoon dried parsley
• 1/4 teaspoon nutmeg
Instructions
1. Preheat your oven to 350°F (175°C). In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until all the liquid is absorbed. Fluff with a fork.
2. While the quinoa cooks, heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until fragrant. Add the diced broccoli and tomato, stirring frequently for another 3-4 minutes until the broccoli is tender-crisp.
3. Sprinkle the flour over the vegetables and stir for one minute to cook out the raw taste. Gradually pour in the soy milk, stirring constantly. Add the sea salt and continue to stir until the sauce thickens, about 3 minutes.
4. Remove the skillet from the heat. Add the cooked quinoa and half (1/2 cup) of the shredded vegan cheese to the skillet. Stir everything together until the cheese is melted and the mixture is well combined.
5. Transfer the mixture to a large casserole dish. Top with the remaining 1/2 cup of vegan cheese, the seasoned bread crumbs, dried parsley, and a sprinkle of nutmeg.
6. Bake for 10-12 minutes, or until the casserole is heated through and the cheese on top is perfectly melted and bubbly.
Nutritional Information
• Per 1-cup serving
• Calories: 367
• Fat: 14g
• Carbohydrates: 40g
• Protein: 15g
• Fiber: 6g
• Sugar: 4g
• Sodium: 624mg
Pro Tips
• for the Perfect Casserole
• For an extra cheesy flavor, add 2-3 tablespoons of nutritional yeast to the soy milk sauce when it’s thickening.
• To get a crispier, golden-brown topping, switch the oven to broil for the last 1-2 minutes of cooking. Keep a close eye on it to prevent burning!
• Feel free to customize your veggies! Sautéed mushrooms, spinach (stirred in at the end), or roasted red peppers would all be delicious additions.
• Ensure you rinse your quinoa thoroughly before cooking to remove its natural coating, called saponin, which can give it a bitter or soapy taste.
FAQ
Q: Is this quinoa mac and cheese a good source of protein
A: Yes, absolutely! This dish is packed with plant-based protein. The quinoa itself is a complete protein, providing all nine essential amino acids. Combined with the protein from the soy milk and vegan cheese, each serving offers a satisfying 15 grams of protein, making it a great choice for a wholesome and filling vegetarian meal.
Q: Can I make this recipe gluten-free or soy-free
A: Yes, this recipe is very adaptable. To make it gluten-free, simply use certified gluten-free bread crumbs and a gluten-free all-purpose flour blend, as quinoa is naturally gluten-free. For a soy-free version, substitute the soy milk with another unsweetened plant-based milk like almond or oat milk, and choose a soy-free vegan cheese.
Q: How should I store and reheat leftovers
A: This casserole makes for fantastic leftovers! Store any remaining portions in an airtight container in the refrigerator for up to 4 days. To reheat, you can warm individual servings in the microwave or place the casserole dish back in a 350°F (175°C) oven for 10-15 minutes, or until heated through.
