Crisp and tender broccoli adds texture and contrasts with the creamy, cheesy quinoa in this classic casserole.

Ingredients

Cashew cream

  • 85g/3oz cashews
  • 500ml/18fl oz hot water
  • 250ml/9fl oz soya milk
  • ½ tsp salt

Casserole

  • 200g/7oz quinoa (uncooked)
  • 2 tsp garlic powder
  • ½ tsp chilli flakes
  • 1 tsp smoked paprika
  • 4 tbsp nutritional yeast flakes
  • 500ml/18fl oz vegetable stock
  • 500g/18oz broccoli, divided into florets
  • 100g/3½oz vegan cheese, grated. Violife or Cathedral City plant-based work well

Garnish

  • Chopped chives
  • Tahini

    Method

    1. Prepare the cashew cream by soaking the cashews in hot water in a measuring jug for 30 minutes.
    2. Drain off the water then add the soya milk and salt. Blitz until smooth using a hand blender.
    3. Preheat the oven to 180°C/350°F/gas mark 4.
    4. In a baking dish, combine all the casserole ingredients except for the broccoli and cheese. Mix together so the ingredients are evenly combined.
    5. Add the broccoli and top with grated cheese.
    6. Bake in the centre of the oven for 40–50 minutes until the quinoa is cooked and the liquid is absorbed.
    7. Cool for 5–10 minutes prior to serving. Top with finely chopped chives and a drizzle of tahini.

    Chef’s tip: Cashew cream can be made ahead of time and will keep in fridge for 2–3 days.

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    Recipe details

    Serves: 6

    Prep time: 0 hr

    30 mins

    Cook time: 0 hr

    50 mins

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