Brussels sprouts and quinoa casserole [whole-food, plant-based, oil-free, gluten-free]

Plant-based casserole with Brussels sprouts and quinoa.

Warm, cheesy, and hearty casseroles are the best thing about winter. They warm up your belly and they warm up your home. What if I told you, there was a plant-based cream sauce so good, it could make you eat Brussels sprouts even if you don’t even like them? That might just be the case with this plant-based Brussels sprouts and quinoa casserole. I don’t hold anything against Brussels sprouts, but I know many people do. This is why I chose them for this recipe. Just to prove a point. 🙂

Quinoa is the base of this plant-based casserole

For the base of this casserole, we will use quinoa. This is actually my favorite way to use quinoa. I don’t like it in salads or risottos, but I do like it in a casserole. Quinoa is a great source of nutrients and it cooks very fast. No pre-cooking is needed, all the magic happens in the oven. The main thing you should know about quinoa is that it should be washed thoroughly. Quinoa tends to have a funky taste if not washed properly, not to mention the dirt that might come with it in the form of sand or small pieces of rocks. I used to be terrified of quinoa because I once almost broke my tooth on a small piece of rock that came with it.

Brussels sprout topping

Brussels sprout topping for this plant-based casserole.

As I already said, I used Brussels sprouts just to make a point. But any vegetable works with this plant-based casserole. I particularly love to use cauliflower or broccoli. But the thing about this plant-based casserole is you could hide any vegetable in it. The sauce makes it so creamy and delicious you just won’t care. So choose any vegetable you like (or dislike), the sauce will take care of the flavor. Just cut it into bite-size pieces and spread it over the quinoa covered in water and it will steam cook on top of quinoa.

Delicious plant-based cream sauce for this casserole

Ingredients for a delicious homemade plant-based cream sauce

What makes this plant-based casserole spectacular, is the cream sauce. This sauce is what binds it all together and gives it that warm, hearty look, feel, and taste. It is also a very simple sauce, that consists of cashews, sunflower seeds, tapioca starch, and a few spices. I use boiling water to blend it because it helps my low-speed blender to blend it smooth. Hot water also helps it thicken up a little. But the main thickening will happen in the oven. When golden-brown spots start to appear, the casserole is ready. Wait for it to cool down just a little, then grab a fork and you are good to go!

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5 from 1 vote

Plant-based casserole with Brussels sprouts and quinoa

Great recipe for a plant-based casserole with Brussels sprouts, quinoa, and a spectacular plant-based cream sauce. This recipe is whole food and vegan.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: French
Keyword: brussels sprouts, casserole, plant-based, quinoa, vegan
Servings: 2
Calories: 575kcal
Author: Zana Hrastovsek


  • 1 cup quinoa
  • 2 cup water boiling
  • 250 g Brussels sprouts

For the cream sauce

  • 3 tbsp cashews heaped
  • 2 tbsp sunflower seeds heaped
  • 1 tbsp nutritional yeast
  • 1 tsp tapioca starch heaped
  • 1/4 tsp black salt (*optional)
  • 1 clove garlic
  • salt to taste
  • 1 ½ cup water boiling


  • Preheat the oven to 180°C or 355°F.
  • Wash quinoa thoroughly and place it in a casserole dish.
  • Season it to taste and cover it with boiling water.
  • Clean and quarter the Brussels sprouts. Spread them on top of the quinoa.
  • Bake for 15 minutes.
  • Put all ingredients for the cream sauce in a blender except for tapioca starch. Blend until smooth and add tapioca at the last few seconds. (*see notes)
  • Take the casserole out of the oven and cover it with the cream sauce.
  • Bake for another 15 minutes.



  • Make sure you stop and let the steam out if your blender doesn’t have an opening for the steam to escape.

Nutrition facts


    • Hi Renee!
      Thank you so much for your feedback! I am very glad that you liked it. I am going to put it on our Christmas dinner menu as well! 😉
      Kind Regards,

      • Hi Polona!

        I haven’t tried with cornstarch yet, but I think in this case it might work just as well!
        Let me know how it turned out. 😉

        Kind Regards,

    • Thank you for your comment, Sharon!
      Most of my visitors come from mobile devices and portrait videos are preferred there, that is why I decided to make this one like that.
      Maybe I’ll make both in the future since nothing is really happening on the sides. 🙂
      Kind Regards,

        • Of course! But many of us don’t like to do that and data shows they are less likely to be viewed.
          The majority of video recipes are made in vertical and horizontal for different social media platforms, but at this stage, I simply don’t have the time or assets to do that.
          Thank you for your understanding.

  1. I wonder if you could write your recipes so that it would show cups, ounces, etc – the U.S. measurements also? Would be very helpful to all of us in the U.S. All your recipes look so good. Can’t wait to try them!

    • Hi Colleen!

      Yes! Thank you for your comment. I am working on that since most of my visitors are actually from the U.S.!
      I love working with cups and spoons as well, but I designed this recipe before I started working with them – so I will try to convert it.

      Kind Regards,

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