This simple Vegan Quinoa Black Bean Casserole comes together within minutes and bakes up to layers of flavors. Spiced liberally, topped with butternut or other squash or sweet potato slices, vegan cheddar cream sauce, corn and jalapeno. Serve this as is, or fill up a taco or burrito.
We discovered this really pretty beach (Speelyi Beach park) on Lake Cle Elum this past weekend. The water was a blue green, warm by the Northwest standards and the beach sandy. It is something to definitely visit again on a warmer day. Chewie loved being off leash and roaming all around. He is a funny dude. I gave him his kibble and fruits in his bowl on a beach towel. He picked the food up one by on and dropped it, usually outside the beach towel and on the sand and then the food and his nose would get covered in sand. Then he would spit it all out. Some days, he just does not get it 🙂 . Some other days he acts like he is knows so much. Every other evening, he will look at me and when I look back at him, he will give me a short bark, look at his food bowl, look back at me and lick his lips. That is his clear request for food.
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Serve it up with some extra pickled jalapenos. Pack this in a burrito with some salsa.
Quinoa Black Bean Casserole with Butternut and Cheddar Cream Sauce.
Allergen Information: Free of Dairy,egg, soy, gluten. Can be made corn-free. Serves 3-4 , I used 1.5 quart 9 by 7 inch baking dish
Active time 20 mins
1 to 2 tsp oil
1/4 cup finely chopped red onion
1 tsp parsley
1 tsp oregano
1/2 tsp garlic powder or 1 tsp garlic paste
1/2 tsp cayenne or to taste
1/2 tsp cumin powder
1 cup crushed tomato or 1 large ripe tomato thinly sliced(1/8 inch), divided
1 15 oz can black beans or 1.5 cups cooked
1 tsp adobo sauce or 1 chipotle pepper in adobo sauce, chopped
1/2 cup uncooked quinoa
3/4 to 1 tsp salt, divided
1/2 tsp smoked paprika
1 cup sliced Butternut squash (1/4 inch slices)
3/4 to 1 cups water
1/2 cup corn, frozen or fresh
2 Tbsp sliced pickled jalapeno
Cheddar cream sauce (optional)
1/3 cup cashew milk or other non dairy milk
1 tsp miso (use chickpea miso to make soy-free)
1 tsp lemon juice
2 tsp nutritional yeast
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp mustard powder
1. Preheat the oven to 400 degrees F.
2. Spray or brush oil on a baking dish. Spread onions on the bottom. Sprinkle the parsley, oregano, garlic, cumin, cayenne evenly. Add a layer of tomato.
3. Add black beans and spread evenly. drizzle the adobo sauce. Wash the quinoa, drain and top the black beans evenly. Sprinkle salt and paprika on the quinoa. Add a layer of tomato.
4. Layer the butternut squash slices on top. Spray oil and sprinkle a generous pinch of salt. Slowly pour the water in the dish. Cover lightly with foil and bake for 40 minutes.
5. Thaw the corn and keep ready. Make the cheddar sauce. Blend everything under the sauce and keep ready. Taste and adjust salt and tang. (Add a Tbsp of starch/flour or ground cashew for a thicker sauce. I used cashew milk so it thickened nicely).
6. Remove baking dish from the oven. Carefully remove the foil. Check if the butternut squash is tender, else bake for another 10 minutes. Drizzle the cheddar sauce on top of the butternut. Spread the corn and pickled jalapeno evenly on top.
7. Spray oil and a pinch of salt on the corn. Bake for 5 minutes then broil for 2 minutes or until the cheddar sauce starts to bubble and the corn starts to get golden. Serve hot topped with chopped cilantro and side of crackers or tortilla chips. Or fill a taco or burrito.
Note: Omit the cheddar sauce and use vegan cheese shreds. Use other squash or sweet potato. Use millet or other grains instead of quinoa. Add red bell pepper. Omit corn to make corn-free.
If you double the recipe or scale it up, reduce the water a bit. for double use 1.5 cups water.