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.Make "Breadcrumbs"
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