Description
Welcome the season change with this warm vegan quinoa casserole packed with Asian-inspired flavors! It’s hearty enough for nonvegans, gluten-free friendly, and cooks hands-free. Save this easy recipe as a yummy, fuss-free dish to serve during the holidays.
Ingredients
Baked quinoa:
- 1 can (13.5 oz) coconut milk
- 2 tbsp soy sauce
- 1 tbsp chili garlic sauce
- 2 tbsp vegetable oil
- ½ yellow onion, chopped
- ½ tsp salt
- 4 cloves garlic, minced
- 2 tsp ginger, grated
- 4 oz vegan chicken, cut into small pieces
- 4 oz shiitake mushrooms, sliced
- ¼ tsp red pepper flakes
- 1 cup dry white quinoa
- 1 medium carrot, sliced
- 1 cup broccoli florets
- ½ red bell pepper, julienned
For topping:
- 1 tbsp sesame oil
- Lime juice
- Chopped green onions
Instructions
- Preheat oven to 375ºF.
- In a small bowl, whisk together the coconut milk, soy sauce, and chili garlic sauce. Set aside.
- Heat the vegetable oil in a non-stick pan over medium heat. Add the onion and salt and sauté for 2-3 minutes. Add the garlic, ginger, vegan chicken, mushrooms, and red pepper flakes. Cook, frequently stirring, for another 3-4 minutes.
- Remove from heat and add the mixture to a 9×9” or similar-sized baking dish.
- Add the quinoa, carrots, broccoli, and red bell pepper to the baking dish and mix until everything is evenly distributed. Pour the coconut milk mixture evenly on top. If any quinoa is sticking out of the liquid or to the side of the dish, press it down so all the quinoa is submerged.
- Cover tightly with aluminum foil and bake for 45 minutes. After 45 minutes, remove the baking dish from the oven and let it sit, covered, for 10 minutes.
- Add sesame oil, lime juice, and green onion and mix through. Serve warm and enjoy!
Notes
- The vegan chicken can be subbed for pressed extra firm tofu, cut into bite-size cubes
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Entree
- Method: Oven
