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.
- 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.