Vegan Broccoli Quinoa Casserole

Ingredients

• Sweet potato

  Canned, mashed

  1 cup or 255g

• Water

  Plain, clean water

  1 ½ cup or 355g

• Nutritional Yeast

  Vegan - Whole Foods Market

  4 tbsp or 30g

• Salt

  Table

  2 tsp or 12g

• Onion powder

  Spices

  1 tsp or 2g

• Chili powder

  Spices

  ½ tsp or 1g

• Quinoa

  Uncooked

  1 cup or 170g

• Water

  Plain, clean water

  2 cup or 473g

• Coconut oil

  1 tsp or 5g

• Onions

  Raw

  ½ small or 35g

• Broccoli

  Raw

  5 cup chopped or 455g

Directions

1. Preheat your oven to 350°F.
2. In a small saucepan over high heat, bring the quinoa and 2 cups of water to a boil, then cover and reduce the heat to low for 15 minutes. Fluff with a fork and set aside.
3. Saute chopped onion in a large saute pan with coconut oil until tender, about 5 minutes. Add in the broccoli florets and a splash of water, cover the pan, and steam for about 10 minutes, or until fork-tender.
4. Combine sweet potato, 1 1/2 cups water, nutritional yeast, salt, onion powder, and chili powder in a blender. Blend until smooth and creamy.
5. Combine sauteed onion, broccoli, and cooked quinoa in a casserole dish. Pour over the cheese sauce and stir to mix well. Adjust seasonings to taste. Bake at 350°F for 30 minutes, or until bubbly hot.

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