Description
A hearty vegan casserole packed with plant-based protein for a nutritious meal.
Ingredients
Scale
- 2 cups cooked quinoa
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) chickpeas, drained
- 1 cup diced tofu
- 1 cup diced bell peppers
- 1 cup chopped spinach
- 1/2 cup nutritional yeast
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, mix quinoa, black beans, chickpeas, tofu, bell peppers, and spinach.
- Add nutritional yeast, olive oil, garlic powder, cumin, salt, and pepper. Stir well.
- Transfer the mixture to a greased casserole dish.
- Bake for 25-30 minutes until golden and heated through.
- Let cool slightly before serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Add hot sauce for extra flavor.
- Substitute lentils for beans if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 0mg