Very Veggie Quinoa Casserole Recipe
Everyone knows it’s crucial to get your daily serving of veggies, but sometimes having a salad or steamed veggies in order to do that can get tiresome. I love making casseroles or stews full of veggies, so I concocted a brand new vegan casserole recipe jam-packed full of healthy veggies! I also love a good casserole since you can make a lot of servings in one casserole dish, giving me healthy leftovers for subsequent lunches and dinners. Oh, and did I mention my toddler loved it, too?
Serves 8 people
- 6 ripe roma tomatoes
- 2 zucchini
- 1 eggplant
- 1 can of low sodium tomato paste
- 1 red onion
- Avocado oil or other high-heat oil
- 1 16 oz bag of frozen veggie meat crumbles (or if wanting to use real meat, I would use Turkey crumbles for the leanest option)
- 2 cups of dried quinoa
- 4 cups of water
- salt and pepper to taste
- 3 tsp dried basil
- Optional: Cheese or vegan cheese
1. Preheat your oven to 425 F.
2. Bring 4 cups of water in a pot to a boil. Once at a boil put in two cups of dried quinoa, lower heat to simmer, and cook for 15-17 minutes. Stir occasionally.
3. While your quinoa is cooking, slice your zucchini into slices, and slice your eggplant lengthwise into slices as well. Dice a red onion into thick chunks.
4. For your tomatoes, peel the skin off and cut each tomato in half, placing in a large pot with your can of tomato paste. Sprinkle in a little salt, pepper, and 1 tsp dried basil. Turn on medium heat, and once it starts simmering use a potato masher to mash the tomatoes, and stir. It should be a chunky sauce. Once stirred, smashed, and simmering for 3 minutes turn off heat and set aside.
5. Cook your meat crumbles in a couple tablespoons of oil. This normally takes about 5-7 minutes.
6. Now that your veggies are sliced, your tomato sauce cooked, and your meat crumbles cooked, your quinoa should be ready.
7. Line the bottom of a casserole dish with half of your quinoa. Then on top of your layer of quinoa, play a layer of eggplant and a layer of zucchini. Drizzle with your oil. Then place half of your meat crumbles and onion, and half of your tomato sauce. Top with some pepper and a tsp of dried basil sprinkled across.
8. Repeat this layering one more time. Line with the second half of your quinoa, the rest of your eggplant, zucchini, oil drizzle, and then meat crumbles and onion. Top off with an additional tsp of basil, the second half of your tomato sauce, and top with cheese if desired.
9. Cook for 45 minutes in the oven, and its ready to serve!
This very veggie quinoa casserole is great re-heated in the microwave as leftovers as well, and is even tasty cold if you’re bringing for a lunch on-the-go! The eggplant and zucchini taste slightly crispy and is rich with a grilled flavor, and the casserole is very tomatoey, but a natural tomato taste (not an artificial, overly salted tomato taste). Enjoy my very veggie vegan quinoa casserole, and if you make it I would love to see a picture!
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