Broccoli Butter Bean Casserole
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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Servings: 4
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
Calories: 495kcal | Carbohydrates: 66g | Protein: 18g | Fat: 20g | Saturated Fat: 3g | Fiber: 13g | Sugar: 13g
Equipment
- Casserole dish
- Sheet pan or baking dish
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