Gluten-free? Plant-based friendly (with options to make vegan or swap in dairy)? Even a vegan-friendly baked bread? I really enjoyed the options to make a dish vegetarian or vegan – but always being gluten-free. The cream of celery soup used in this recipe is delicious on its own, and would make a wonderful substitute in a green bean casserole come the holidays!
Broccoli Quinoa Casserole (From pages 190-191)
- 1 batch cream of celery soup (See below)
- 5 cups chopped broccoli, bite size
- 3 cups cooked quinoa (see below)
- ½ tsp ground mustard
- ¼ tsp cayenne pepper
- 1½ cups sharp cheddar cheese, shredded (non-dairy or dairy)
- 1 cup quinoa
- 2 cups vegetable broth
Rinse quinoa in a fine metal mesh strainer, shake off well. Add broth and quinoa to a saucepan, bring to a boil over high. Lower to medium-low, cover and let simmer for 20 minutes. Take off heat, let rest a few minutes and fluff up.
Makes about 3 cups.
Cream of Celery Soup
- 3 Tbsp olive oil
- ¼ cup quinoa flour
- 1 cup unsweetened non-dairy milk (used coconut)
- 1 cup vegetable broth
- ¼ cup celery, finely chopped
- 2 Tbsp Parmesan cheese, or vegan Parm)
- ½ tsp onion powder
- ¼ tsp smoked paprika
- ½ to 1 tsp sea salt
- ¼ tsp ground black pepper
Heat olive oil in a saucepan over medium heat. Add in flour and whisk. Cook for 2 to 3 minutes and begins to brown. Whisk in milk and vegetable broth. Cook, whisking frequently, for 5 to 7 minutes or until the mixture begins to thicken.
Stir in the celery, Parmesan cheese, onion powder, smoked paprika, sea salt, and pepper. Simmer for 6 to 8 minutes.
Preheat oven to 350°, lightly oil or spray a 9×13″ glass baking dish.
Toss cooked quinoa and broccoli together in a large bowl. Whisk ground mustard, cayenne pepper and¾ cup of the cheese into the cream of celery soup, till smooth. Toss well to combine, spread into prepared dish. Top with remaining cheese.
Bake for 40 to 45 minutes, until golden and bubbly.
Serves 6 to 8.