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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.
Course Main Course
Cuisine French
Keyword brussels sprouts, casserole, plant-based, quinoa, vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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