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.
Servings 2
Calories 575kcal
Ingredients
- 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
Instructions
- 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.
Video
Notes
- Make sure you stop and let the steam out if your blender doesn’t have an opening for the steam to escape.