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 Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
- 150 g quinoa
- 250 g Brussels sprouts
- 450 ml water boiling
For the cream sauce
- 40 g cashews
- 30 g sunflower seeds
- 20 g tapioca starch
- 1 tbsp nutritional yeast
- 1/4 tsp black salt (*optional)
- 1 clove garlic
- salt to taste
- 300 ml 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. Blend until smooth. (*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.