Vegan Butternut Squash and Quinoa Casserole recipe



  • 4 cups peeled and diced butternut squash
  • 4 cloves of minced garlic
  • 2 Onions, minced
  • 1 tsp olive oil
  • 1 cup of quinoa, rinsed
  • 1 ½ cups vegetable broth
  • 1½ tsp salt
  • 1 T fresh or dried sage
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper
  • 1 Tablespoon of Cornflour
  • ½ cup plant based milk (I used Almond)
  • 3/4 Cup Breadcrumbs

For Cashew Cheese

  • 1/2 Cup Cashew nuts
  • Juice of 1 lemon
  • 2 cloves Garlic
  • 1/3 cup Oil
  1. Preheat oven to 350 degrees. Cover a large baking sheet with Greaseproof paper. Add butternut squash and sprinkle with salt and pepper. Roast for 15 minutes
  2. Heat olive oil (or oil of your choice) in saucepan over a medium heat. Add onions and sage and cook for 8 minutes or until onions have softened. Add in garlic and cook for another 30 seconds. Add in quinoa and squash and stir for another minute
  3. Add in broth, black pepper, sea salt and cayenne pepper. Bring to a simmer and then reduce the heat to low. Cover and cook for 20-25 minutes or until most of the liquid is absorbed. Be sure to check often.
  4. Move the quinoa mixture to an oven proof dish. In a small bowl, combine plant based milk and corn flour and pour over the quinoa mixture.
  5. To make the cashew cheese, combine all ingredients in a blender and mix to desired consistency. Layer over top of mixture and sprinkle with breadcrumbs.
  6. Bake at 350 degrees for 30 minutes.


Thanks for reading.

London Vegan Bird

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