Modified a Recipe by Ela Vegan | Serves: 4 | Time: ~45 min.
1 cup #quinoa
2 cups salted water or vegetable broth
1 cup dairy-free milk (I did cashew milk)
Spice mix: 1 tsp onion powder, 1 tsp oregano, 3/4 tsp paprika, 1/2 tsp salt, pepper to taste
1 medium-sized head of #broccoli
1 tbsp EVO
A pinch of salt
3/4 cup #coconutmilk
3 tbsp nutritional yeast
2 tbsp tapioca flour
1/2 tsp salt
3 tbsp oats
1 tbsp nutritional yeast
Spice mix: 1/2 teaspoon onion powder, 1/2 tsp paprika, a pinch of turmeric, 1 tsp coconut aminos, salt, and pepper to taste
1 tbsp EVO
Cook quinoa according to package. Combine additional ingredients later in process.
Cut the broccoli into florets, spread on a baking tray (lined with parchment paper or a silicon mat) and drizzle with 1 tablespoon oil and a little salt. Toss with your hands and bake the broccoli in the oven for about 15 minutes.
Prepare vegan cheese
Put all ingredients into a saucepan and stir with a whisk. Once everything is combined, turn on the heat and bring the mixture to a boil while stirring constantly.
Let simmer on low to medium heat for about one minute until the sauce is stretchy.
Put all ingredients for the "breadcrumbs" (except the oil) into a small bowl and stir with a spoon.
Heat the oil in a saucepan over medium heat, add "breadcrumbs" and fry on low/medium heat for about 30-60 seconds.
Add 1 cup of dairy-free milk, the spice mixture, the chickpeas and half of the cheese sauce to the quinoa and stir.
Transfer the quinoa mixture into a lightly greased casserole dish, add the broccoli florets and spread the rest of the cheese on top. Sprinkle with the "breadcrumbs".
Reduce the heat of the oven to 350 degrees F and bake the casserole for about 15-20 minutes.
What I ate and drank today
16 oz of iced coffee
1 cup regular coffee
60 oz of water
Leftover brussels sprouts stew
A heaping helping of broccoli quinoa casserole