Hello, I’m Jenny! Today, I’m thrilled to share a fantastic recipe: Vegan Breakfast Grain and Vegetable Casserole. This hearty and nutritious dish is perfect for starting your day with a burst of energy. It’s packed with whole grains and fresh veggies, making it both delicious and wholesome.
I love making this casserole on weekends when I have a bit more time to prepare a special breakfast. It’s become a family favorite, especially during gatherings. The best part? It’s incredibly versatile and can be enjoyed warm or cold. I hope it becomes a staple in your household too!
Servings: 8
Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Cuisine: American
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 cup spinach, chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1/4 cup nutritional yeast
- 1/2 cup chopped fresh cilantro
Equipment/Utensils
- Medium saucepan
- Large skillet
- Baking dish (9×13 inch)
- Measuring cups and spoons
- Knife and cutting board
- Mixing spoon
Preparation Steps
- Cook Quinoa: In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is tender. Set aside.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté until the onion is translucent, about 5 minutes. Add red bell pepper and zucchini, and cook for another 5 minutes until the vegetables are tender.
- Combine Ingredients: Add cherry tomatoes, spinach, and black beans to the skillet. Stir in cumin, smoked paprika, salt, and pepper. Cook for another 2-3 minutes, until the spinach is wilted and everything is well combined.
- Mix with Quinoa: In a large mixing bowl, combine the cooked quinoa with the vegetable mixture. Stir in nutritional yeast and half of the chopped cilantro. Mix well to combine.
- Assemble Casserole: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. Pour the quinoa and vegetable mixture into the dish, spreading it out evenly.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, until the top is slightly golden and crispy.
- Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes. Sprinkle the remaining chopped cilantro on top before serving. Enjoy this delicious and nutritious casserole for breakfast!
Nutritional Information (per serving)
- Calories: 210
- Total Fat: 5g
- Saturated Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 9g
Vitamins and Minerals (per serving)
- Vitamin A: 20%
- Vitamin C: 35%
- Calcium: 6%
- Iron: 15%
- Folate: 10%
This Vegan Breakfast Grain and Vegetable Casserole is a delightful and nourishing way to start your day. The combination of quinoa, fresh vegetables, and savory spices makes it a standout breakfast option. I hope you and your family enjoy it as much as we do!
Vegan Breakfast Grain and Vegetable Casserole
Hello, I’m Jenny! Today, I’m thrilled to share a fantastic recipe: Vegan Breakfast Grain and Vegetable Casserole. This hearty and nutritious dish is perfect for starting your day with a burst of energy. It's packed with whole grains and fresh veggies, making it both delicious and wholesome.
Ingredients
- 1 cup quinoa rinsed
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 zucchini diced
- 1 cup cherry tomatoes halved
- 1 cup spinach chopped
- 1 can 15 oz black beans, drained and rinsed
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1/4 cup nutritional yeast
- 1/2 cup chopped fresh cilantro
Instructions
- Cook Quinoa: In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is tender. Set aside.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté until the onion is translucent, about 5 minutes. Add red bell pepper and zucchini, and cook for another 5 minutes until the vegetables are tender.
- Combine Ingredients: Add cherry tomatoes, spinach, and black beans to the skillet. Stir in cumin, smoked paprika, salt, and pepper. Cook for another 2-3 minutes, until the spinach is wilted and everything is well combined.
- Mix with Quinoa: In a large mixing bowl, combine the cooked quinoa with the vegetable mixture. Stir in nutritional yeast and half of the chopped cilantro. Mix well to combine.
- Assemble Casserole: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. Pour the quinoa and vegetable mixture into the dish, spreading it out evenly.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, until the top is slightly golden and crispy.
- Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes. Sprinkle the remaining chopped cilantro on top before serving. Enjoy this delicious and nutritious casserole for breakfast!
Notes
Nutritional Information (per serving)
- Calories: 210
- Total Fat: 5g
- Saturated Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 9g
Vitamins and Minerals (per serving)
- Vitamin A: 20%
- Vitamin C: 35%
- Calcium: 6%
- Iron: 15%
- Folate: 10%
