Friday, October 28, 2011

Broccoli and Quinoa Casserole

It's that time of year again...the time where you don't mind standing in front of a warm oven with some cider and a creamy concoction heating up for dinner. Yep It's casserole season! Here is a great recipe that you will be sure to be making time and time will find yourself waiting for fall just to whip this up again. I promise you!

Vegan Cream of "Something" Soup
 (*works great for any recipe that calls for cream of "something" soup)

1 1/2 cups soy milk
2 tbs vegan veg broth powder
1 tbs onion powder
1 tsp basil
1tsp thyme
salt and pepper
1/4 cup nutritional yeast (optional)
2-3 tbs corn starch

     In a sauce pan heat the milk. Once it comes to a simmer whisk in all other ingredients until it starts to thicken...should take about 5 mins or so....if it doesn't thicken add a bit more corn starch or flour. Also you can add chopped mushroom or celery to make a cream of mushroom or celery. (P.s. If you do, and you don't want it to be chunky...just toss it in a food processor)

1/2 cup vegenaise
1tsp nutmeg
1tbs agave nectar
1/2 cup daiya Mozzarella cheese
1/2 cup TVP "Bacon" crumbles. (If you don't have these available in your area try bacos they are vegan.) 
extra soymilk to thin out if needed

    In a bowl mix together all the ingredients, including the soup you made. If it seems to thick use the extra soy milk.

1 cup cooked quinoa
2 cups broccoli 
1/2 onion diced
1 large portabella mushroom cap chopped

     In a pan sautee the broccoli, onion and mushroom until tender...then mix together with the quinoa and the sauce.  Put into an 8x8 casserole pan.  Top with extra cheese and or breadcrumbs. Bake for about 30 minutes at 350 degrees. 

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