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Vegan High-Protein Casserole

A creamy, satisfying one-pot casserole packed with flavor, protein, and veggies, perfect for a quick family meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup quinoa Rinse well before cooking
  • 2 cups vegetable broth Ensure it's gluten-free if necessary
  • 1 can black beans, drained and rinsed Can substitute with chickpeas
  • 1 cup corn, frozen or fresh
  • 1 red bell pepper, diced
  • 1 zucchini, diced Can be substituted with spinach or kale
Spices and Seasoning
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
Garnish
  • Fresh cilantro for garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until quinoa is fluffy.
Mixing
  1. In a large mixing bowl, combine the cooked quinoa with black beans, corn, bell pepper, zucchini, cumin, chili powder, salt, and pepper.
Baking
  1. Transfer the mixture into a greased casserole dish.
  2. Bake for 25-30 minutes until the vegetables are tender.
Serving
  1. Garnish with fresh cilantro and serve warm.

Notes

This casserole can be made a day in advance, stored in the fridge, and baked just before serving. It keeps well for up to 4 days in the fridge or can be frozen for up to 3 months.