Vegan Creamy Mushroom Quinoa Casserole
A casserole can be a beautiful thing. You take what’s in the refrigerator or pantry, get a little creative, and end up with a full meal baked into a single dish. Plus, casserole leftovers are always the best! Once all those flavors get a chance to combine, it’s perfection. This vegan casserole has a little of everything- quinoa, eggplant, onion, broccoli, peas, corn- in a creamy mushroom sauce and topped with panko bread crumbs.
- 1 cup quinoa
- 2 cups vegetable broth
- 1 medium eggplant, sliced into 1-inch cubes
- 1/2 white or yellow onion, sliced
- 2 teaspoons olive oil
- 1 teaspoon sea salt, divided
- 2 cups frozen broccoli, thawed and drained
- 1 cup frozen peas, thawed and drained
- 1 cup frozen yellow corn kernels, thawed and drained
- 32 ounces vegan cream of mushroom soup
- 3 tablespoons Marsala
- 4 cloves garlic, minced
- 1/2 teaspoon black pepper
- 2 cups panko bread crumbs
Preheat oven to 425 degrees. Toss eggplant and onion with olive oil and 1/2 teaspoon sea salt and roast for 12 minutes or until eggplant is tender. In a small pot, bring vegetable broth and quinoa to a boil, reduce heat to low, and cook covered for 12 minutes or per package directions. Remove from heat and fluff with a fork. In a separate bowl, combine cream of mushroom soup, marsala, garlic, black pepper, and 1/2 teaspoon sea salt. To assemble casserole, transfer quinoa to the bottom of a 2.5 quart casserole dish, layering broccoli, peas, and corn over the top. Next layer in the roasted eggplant and onion. Pour mushroom soup mixture evenly over the top of the eggplant and onion layer. Finish by spreading panko bread crumbs evenly over the top. Reduce oven temperature to 350 degrees and bake for 35 minutes. Panko will be golden brown. Enjoy!
Do you have a favorite casserole? Did your family have an often-made favorite casserole when you were growing up?