Name: Vegan High-Protein Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 1 block of firm tofu; 1 cup of quinoa or lentils (cooked according to package instructions); 1 can of black beans (rinsed and drained); Bell peppers (chopped into bite-size pieces); Onions (chopped into bite-size pieces); Spinach (chopped into bite-size pieces); 1 1/2 cups shredded vegan cheese (such as cheddar or mozzarella style); 1 can of tomato sauce or diced tomatoes; Garlic powder, onion powder, paprika, and chili powder (quantities to taste); Olive oil or vegetable broth (for sautéing veggies)

Why Make This Recipe

This Vegan, High-Protein Casserole is perfect for anyone looking to enjoy a nutritious meal. Packed with plant-based proteins from tofu, beans, and quinoa, this dish is not only healthy but also filling. It’s a great option for vegans, vegetarians, or anyone wanting to incorporate more plant-based meals into their diet. Plus, it’s easy to prepare and makes excellent leftovers, making it a fantastic weeknight dinner.

How to Make Vegan, High-Protein Casserole

Ingredients:

1 block of firm tofu
1 cup of quinoa or lentils (cooked according to package instructions)
1 can of black beans (rinsed and drained)
Bell peppers (chopped into bite-size pieces)
Onions (chopped into bite-size pieces)
Spinach (chopped into bite-size pieces)
1 1/2 cup shredded vegan cheese (such as cheddar or mozzarella style)
1 can of tomato sauce or diced tomatoes
Garlic powder, onion powder, paprika, and chili powder (quantities to taste)
Olive oil or vegetable broth (for sautéing veggies)

Directions:

Preheat the oven to 350°F (175°C).
In a skillet, heat olive oil or vegetable broth over medium heat and sauté the chopped onions and bell peppers until they are soft, about 5-7 minutes.
Add the chopped spinach and continue to sauté until wilted.
In a large mixing bowl, crumble the firm tofu and add the cooked quinoa or lentils, black beans, sautéed vegetables, tomato sauce or diced tomatoes, garlic powder, onion powder, paprika, and chili powder. Mix well to combine all the ingredients.
Stir in 1 1/2 cups of shredded vegan cheese until evenly distributed.
Transfer the mixture to a baking dish and spread it out evenly.
Top with additional vegan cheese if desired.
Bake in the preheated oven for 25-30 minutes or until the casserole is heated through and the cheese is melted.
Let cool slightly before serving.

How to Serve Vegan, High-Protein Casserole

Serve this casserole warm. You can top it with fresh herbs like parsley or cilantro for added flavor. It pairs well with a green salad or some crusty bread. Enjoy it for lunch or dinner!

How to Store Vegan, High-Protein Casserole

Store any leftovers in an airtight container in the refrigerator. It will keep well for about 3 to 5 days. You can also freeze portions for up to 3 months. Just thaw and reheat before serving.

Tips to Make Vegan, High-Protein Casserole

Make sure to crumble the tofu well for better texture in the casserole.
Feel free to adjust the spices to your taste preference.
You can add other vegetables like zucchini or mushrooms according to what you have on hand.
For extra flavor, try adding nutritional yeast or a splash of soy sauce to the mix.

Variation

If you want to change things up, you can use different beans such as kidney or pinto beans. You can also swap the quinoa for cooked brown rice or farro for a different grain flavor.

FAQs

1. Can I use a different type of cheese?

Yes, you can use any type of vegan cheese you prefer.

2. Is this casserole gluten-free?

Yes, this casserole is gluten-free as long as you use gluten-free grains like quinoa.

3. Can I make this casserole in advance?

Absolutely! You can prepare it a day ahead, store it in the fridge, and bake it when you’re ready to eat.