Vegan Casserole

This Vegan Casserole is a hearty and comforting dish loaded with vegetables, quinoa, and a creamy cashew sauce. It's perfect for a cozy dinner and is both nutritious and satisfying.

Ingredients

• Quinoa - 100 grams
• Vegetable broth - 250 ml
• Olive oil - 1 tablespoon
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Spinach - 100 grams, fresh
• Tomato - 1 medium, diced
• Nutritional yeast - 2 tablespoons
• Cashews - 50 grams, soaked for 2 hours
• Lemon juice - 1 tablespoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Paprika - 1/2 teaspoon
• Bread crumbs - 2 tablespoons

Steps

1. Preheat the oven to 180°C (350°F).
2. Rinse the quinoa under cold water and then cook it in vegetable broth according to package instructions until fluffy, about 15 minutes.
3. While the quinoa is cooking, heat olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
4. Add minced garlic and diced bell pepper to the skillet, and cook for another 3 minutes until softened.
5. Stir in the diced zucchini, fresh spinach, and diced tomato, cooking until the spinach wilts, about 3-4 minutes.
6. In a blender, combine soaked cashews, lemon juice, nutritional yeast, salt, black pepper, and paprika. Blend until smooth and creamy, adding a little water if necessary.
7. Mix the cooked quinoa with the sautéed vegetables and the cashew sauce until well combined.
8. Transfer the mixture to a greased baking dish and sprinkle bread crumbs on top.
9. Bake in the preheated oven for 20 minutes until the top is golden brown.
10. Remove from the oven, let it cool for a few minutes, and serve warm.

Nutrition

• Calories: 400
• Protein: 14 g
• Carbs: 56 g
• Fiber: 10 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from quinoa and cashews.
• High in fiber and essential vitamins from the variety of vegetables.

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