Casserole Cravings: A Dish That Delivers!
Ever taken a whiff of something so savory, it practically pulls you into the kitchen? Get ready to dig into a Vegan High-Protein Casserole that will make your mouth water and your belly happy! This one-pan wonder is not only super creamy and comforting, but it’s also packed with nutrients that’ll make your body sing. Perfect for weeknights or whenever you need a hug in a bowl, this casserole is about to become your next favorite dish!
Why Make This Recipe
Why get excited about this casserole? Well, besides being an easy cleanup champion, it’s a fabulous option for your family-friendly dinners. You can whip it up without breaking the bank, so your wallet won’t cry for mercy. And did I mention it’s quick? Who doesn’t love a recipe that doesn’t remind you of a two-hour cooking marathon? 🙌
Ingredients
You don’t need fancy stuff — just these basics! Gather up:
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or fresh
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Directions
Let’s get you cooking! Follow these easy steps:
- Preheat your oven to 375°F (190°C).
- In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until quinoa is fluffy.
- In a large mixing bowl, combine the cooked quinoa, black beans, corn, bell pepper, zucchini, cumin, chili powder, salt, and pepper.
- Transfer the mixture into a greased casserole dish.
- Bake for 25-30 minutes until the vegetables are tender.
- Garnish with fresh cilantro and serve warm.
How to Make Vegan High-Protein Casserole (Overview)
So, here’s the lowdown: you’ll start by cooking the quinoa and blending it with all those delicious veggies and spices. Just mix, bake, and voila! You’ve got dinner sorted in one dish. Pro tip: don’t rush the quinoa; fluffy is the way to go!
How to Serve Vegan High-Protein Casserole
Serve this gorgeous casserole straight from the oven, and let the aromas fill your kitchen! Picture vibrant colors of yellow corn, green zucchini, and red bell pepper popping against the backdrop of creamy quinoa. Add a sprinkle of cilantro on top for that perfect finishing touch. Pair it with a side of crispy greens or some crunchy tortilla chips, and you’ve got a feast that even your meat-loving friends would envy! 🌽🥗
How to Store Vegan High-Protein Casserole
Great news — you can keep this deliciousness around for up to 5 days in the fridge! Just pop it in an airtight container. If you really want to stretch it out, freeze it for up to 3 months. When it’s time to eat again, just reheat in the oven or toss it in the microwave. Simple as pie! (Or should I say casserole?)
Tips to Make Vegan High-Protein Casserole
- Quinoa prep is key: Rinse your quinoa before cooking to remove bitterness. Plus, make it fluffy by following the cooking instructions closely!
- Get creative with spices: Feel free to throw in your favorite herbs or spices for an extra kick.
- Bulk it up: Add in some leafy greens or even sweet potatoes for a twist!
Variation
Want to spice things up? Try adding some diced jalapeños for heat or swap out the black beans for kidney beans! You could also switch the quinoa for brown rice if you’re feeling adventurous. Personalize it until it’s your version of perfection! 🌶️
FAQs
Can I prep this casserole ahead of time?
Yes! Assemble it without baking and store it in the fridge for up to a day. Just pop it into the oven when you’re ready.
What if I have leftovers?
Store any leftovers in an airtight container in the fridge for up to 5 days.
Can I freeze the casserole?
Absolutely! Just cool it completely first, then store in a freezer-safe container for up to 3 months. Reheat thoroughly before serving.
📌 Pin this recipe for your next cozy dinner night!
Vegan High-Protein Casserole
Ingredients
Casserole Ingredients
- 1 cup quinoa Rinse before cooking
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or fresh
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until quinoa is fluffy.
- In a large mixing bowl, combine the cooked quinoa, black beans, corn, bell pepper, zucchini, cumin, chili powder, salt, and pepper.
- Transfer the mixture into a greased casserole dish.
- Bake for 25-30 minutes until the vegetables are tender.
- Garnish with fresh cilantro and serve warm.
Notes
Printable Recipe Card
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