Vegan Broccoli Quinoa Casserole

It's already been a couple years since I posted my thoughts on Damn Delicious' Broccoli Quinoa Casserole. It's become such a favourite that I can make it from memory and by eyeballing the measurements.

That's a win in my books.

Of course, since making this recipe the first time, I've made some changes (aka shortcuts!) and I recently experimented with making one of our favourite "healthy comfort food" recipes vegan.

I will be the first to admit that it was a challenge. And maybe it wasn't 100% the same as the original. But the little one gobbled it down and hubby liked it well enough too.

I will also add that this dish can get a bit heavy, so I'd save it for a chilly fall evening instead of a hot summer dinner. Just take my word for that one.

I'm going to include both the original changes I made to the recipe as well as the vegan version.

This casserole is actually pretty healthy… Yes it's got some cheese (ok, a bit more than some), but it uses milk and Greek yoghurt instead of cream, has a good amount of lean chicken and broccoli, and as a bonus it tastes amazing. You can easily halve or double the recipe too.

  

Ok, so let's get started.

Yield:

  • Original Yield: 1 9×13 casserole (8 servings)
  • Modified Yield: 1 3-quart sauté pan (4 servings)

Prep Time:

  • Original Prep Time: 10 minutes
  • Modified Prep Time: 15 minutes (longer if your using tofu… pressing it takes about 12 hours/overnight)

Cook Time:

  • Original Cook Time: 20 minutes
  • Modified Cook Time: 30 minutes

Vegan Ingredients List:

  • 1/2 cup quinoa
  • 1 small head broccoli, cut into florets and finely chopped
  • 1 tablespoon olive oil
  • 1 package firm tofu, pressed
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup cashew milk (you could use almond milk in a pinch)
  • 1/3 cup cauli-power alfredo sauce (from Oh She Glows)
  • 1/2 cup shredded vegan cheddar cheese (optional)

cooked the vegan version in the same way as I did the original.

Notes or comments from the author:

  • For the vegan version, swap out chicken for firm tofu, skip the rue (butter and flour), swap cow's milk for cashew or almond milk, and swap Greek yoghurt for cauliflower alfredo sauce.
  • I haven't yet tried it yet, but I'm thinking to try swapping tofu for northern beans next time!
  • I found it easiest to cut up the chicken into cubes, season it, and cook it instead of cooking the breasts and chopping them up after. It took 6 minutes to cook the cubed chicken and the flavour was all there.
  • You could easily make this with precooked/leftover/rotisserie chicken. Skips the cooking and it works just as well!
  • You don't have to transfer the casserole to a baking dish, especially if you halve it and/or if you have a big enough oven-proof skillet. I cooked everything in the skillet (except for the quinoa and broccoli), then mixed everything together in this same skillet at the end, topped the casserole with cheese, and popped it in the oven. Saved me from cleaning at least one dish!

Verdict: Success (with modifications)! This recipe was a total success. Hubby loved it, it makes leftovers, it's pretty healthy, and it was easy to make. It's also very comfort-food-y (I'm making that a thing, by the way), which makes it perfect for the cool weather coming in. Ignore the warning labels and try this one at home!

** Please note, the original recipes for Broccoli Quinoa Casserole and Cauli-Power Alfredo are in no way mine. The views and experiences above are my own and not endorsed/influenced by Damn Delicious, Oh She Glows, or any other third party.

Insta-Donuts


I’ve always kept social media at an arm’s length, even more so after my little one was born. I have a Facebook account I pretty much never use, have a twitter profile (I admit I’m becoming a bit more active there), don’t have tumblr or snapchat or instagram. But I’ve become fascinated with instagram, it’s overly pretty images, the perfect-looking lives hidden in there.

Pinterest is filled with pics from social media accounts. While browsing for a recipe that used lemon juice (as I had fresh lemon juice left over from another recipe we love from Pinterest), I found these yummy looking lemon sugar baked donuts and HAD to try them.


After pulling them from the oven, I decided to switch the sugar-lemon zest topping for icing and good old sprinkles.


I picked up these two bottles of sprinkles at my local Winners (you can get them directly here) and have been itching to try them, and this was a great opportunity. 


Aren’t they awesome???

Anyways, I have the recipe a try, making just one small change… I swapped melted butter for coconut oil. The result?


Delicious baked donuts!! The flavour was not as lemony as I had hoped, but I think some of that had to do with the coconut oil. They were soft and light, perfect to pair with a cup of coffee or a glass of iced tea. I was able to get 12 mini donuts and 10 regular sized donuts (the recipe yield stated 12 regular donuts, but I would have gotten a couple more). The ingredients are all mixed into one bowl (less cleaning!!) and everything took about 20 minutes, start to finish. I’d add some lemon extract or oil next time, especially if I was using coconut oil again, but that was my only quibble.

Next time I’ll be telling you all about my experience with the B3 Anywhere challenge from Barre3 (I’ll likely update my old B3 post from Recipe Recruit or write a new one soon, too). And keep an eye out… I’m thinking I’ll be joining instagram soon!


**Please note, all opinions and images are my own. I am not affiliated or sponsored by Sweetapolita, FiveHeartHome, or Winners.