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Broccoli Butter Bean Casserole

5 from 4 votes
Delicious broccoli butter bean casserole made with quinoa and the best dairy-free mustard sauce. It makes the perfect vegan casserole for Thanksgiving.
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Prep Time: 10 minutes
Baking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Author: Eloïse Jennes


  • Casserole dish
  • Sheet pan or baking dish


  • 1 head of broccoli
  • 2 tablespoons olive oil
  • 1 cup (185 g) quinoa
  • 15 oz (400 g) canned butter beans
  • 1 cup (240 ml) low-sodium vegetable broth
  • ¼ teaspoon garlic powder
  • 2 tablespoons pine nuts substitute sunflower seeds

For the sauce

  • 3 tablespoons yellow mustard more to taste
  • 1 tablespoon maple syrup
  • 1 cup (250 ml) soy cream or other vegan cream alternative
  • 1 pinch of salt and pepper


  • Preheat the oven to 400°F (200°C).
  • Wash the broccoli and cut it into florets. Drizzle with olive oil. Place onto a baking sheet in a single layer.
  • Rinse the quinoa under cold water. Drain and rinse the butter beans. Add the quinoa, butter beans and garlic powder to a casserole dish and pour in the vegetable broth.
  • Place the broccoli and the casserole (uncovered) into the oven and bake both for 15 minutes.
  • In the meantime, make the mustard sauce. Whisk the plant-based cream with mustard, maple syrup and a pinch of salt and pepper.
  • After 15 minutes, add the roasted broccoli and mustard cream to the casserole dish. Give it a good stir. Top with pine nuts. Bake 15 more minutes.


Storage tips. You can store cooled-down leftovers in the fridge for up to 3 days.
Freezing tips. You can freeze this casserole for up to 3 months once it’s cooked and cooled. The best way to defrost it is to place it in the fridge overnight.
Reheating tips. Preheat your oven to 375°F (180°C) and reheat the defrosted casserole for approximately 15 to 20 minutes. Alternatively, reheat single portions in the microwave.


Calories: 495kcal | Carbohydrates: 66g | Protein: 18g | Fat: 20g | Saturated Fat: 3g | Fiber: 13g | Sugar: 13g
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