This cheesy vegan broccoli, quinoa, and white bean bake is a healthy vegan meal that’s big on flavour and satisfaction factor!
Vegan Sweet Potato Tahini Cheese Sauce
- 4 heaping cups peeled and cubed sweet potato (from 2–3 medium sweet potatoes)
- 2 cups water
- 2/3 cup nutritional yeast
- 1/2 cup tahini
- 1/3 cup freshly squeezed lemon juice
- 2 tbsp Dijon mustard
- 4 medium garlic cloves
- 1 tsp fine sea salt
- Freshly ground black pepper, to taste
- 1 1/2 cups quinoa, rinsed
- 2 1/2 cups water
- 1/4 tsp fine sea salt
Vegetables and Beans
- 1 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 4 medium cloves of garlic, minced
- 3 celery ribs, diced
- 1 bunch of broccoli, chopped into florets
- Sea salt and freshly ground black pepper
- 1 tsp smoked paprika
- 1/2 tsp chili flakes
- 3 cups cooked white beans (or 2 15-oz cans, drained and rinsed- I used navy beans, but great northern and cannellini also work)
Sunflower Seed Parmesan
- 1 cup raw sunflower seeds
- 1/3 cup nutritional yeast
- 1 scant tsp fine sea salt
- 1 tsp garlic powder
- Make the Vegan Sweet Potato Tahini Cheese Sauce: Steam the sweet potato until tender. Once cool enough to handle, transfer to a blender and add the water, nutritional yeast, tahini, lemon juice, Dijon mustard, garlic, salt, and pepper. Blend until smooth, adding a bit more water if needed. The sauce should be on the thicker side, but not so thick that it isn’t pourable. Pour the sauce into a container until ready to use.
- Cook the quinoa: Combine the rinsed and drained quinoa, water, and salt in a medium saucepan and bring to a boil. Turn the heat down to low, stir, and cover. Cook for 15 minutes, remove from the heat, and fluff with a fork.
- Cook the vegetables: Warm the olive oil in a large saucepan over medium heat. Add the onion, garlic, and a pinch of salt. Cook for a few minutes, until lightly browned. Add the celery, broccoli, smoked paprika, chili flakes, and salt and pepper to taste. (I added a couple pinches of salt and 20 twists of pepper.) Cook until the broccoli is bright green. Finally, add the white beans and cooked quinoa. Stir to combine.
- Preheat the oven to 350 degrees F and lightly grease a 9×13-inch baking dish, a cast iron skillet, or a round casserole dish with olive oil.
- Make the Sunflower Seed Parmesan: Add the sunflower seeds, nutritional yeast, salt, and garlic powder to a food processor fitted with the ‘S’ blade and process until a coarse powder forms. (Be careful not to over-process- this happened to me once and I ended up with cheesy sunflower seed butter!) Transfer into a container or jar.
- Assemble the casserole: Pour 3 1/2 cups of the cheese sauce over the quinoa/bean mixture and stir to coat. Transfer it into the prepared baking dish and top with 2/3 cup of the sunflower seed parmesan.
- Bake for 20 minutes and let it cool for a couple of minutes before serving. I love topping it with hot sauce and sliced avocado.
There will be extra cheese sauce and sunflower seed parmesan. Both are delicious on pasta, burritos, and bowls!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Supper
- Method: Bake
- Cuisine: North American
Keywords: vegan quinoa casserole, nut free vegan cheese sauce, quinoa broccoli bean bake