Crisp and tender broccoli adds texture and contrasts with the creamy, cheesy quinoa in this classic casserole.
Serves: 6
Time to prepare: 30 mins
Time to cook: 50 mins
Dietary requirements: Dairy-free, Egg-free, Halal, Kosher, Vegan
Ingredients
Cashew cream
- 85g/3oz cashews
- 500ml/18fl oz hot water
- 250ml/9fl oz soya milk
- ½ tsp salt
Casserole
- 200g/7oz quinoa (uncooked)
- 2 tsp garlic powder
- ½ tsp chilli flakes
- 1 tsp smoked paprika
- 4 tbsp nutritional yeast flakes
- 500ml/18fl oz vegetable stock
- 500g/18oz broccoli, divided into florets
- 100g/3½oz vegan cheese, grated. Violife or Cathedral City plant-based work well
Garnish
Instructions
- Prepare the cashew cream by soaking the cashews in hot water in a measuring jug for 30 minutes.
- Drain off the water then add the soya milk and salt. Blitz until smooth using a hand blender.
- Preheat the oven to 180°C/350°F/gas mark 4.
- In a baking dish, combine all the casserole ingredients except for the broccoli and cheese. Mix together so the ingredients are evenly combined.
- Add the broccoli and top with grated cheese.
- Bake in the centre of the oven for 40–50 minutes until the quinoa is cooked and the liquid is absorbed.
- Cool for 5–10 minutes prior to serving. Top with finely chopped chives and a drizzle of tahini.
Chef's tip: Cashew cream can be made ahead of time and will keep in fridge for 2–3 days.
