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Comforting Creamy Quinoa Mushroom Bake
Something about chilly weather makes me want to cook everything in the oven and this Creamy Mushroom Quinoa Bake is no exception! This is a rich and creamy dish that is comforting, cozy and herbacious in the best way. It marries the savoury flavours of mushrooms with fresh herbs in a luscious cashew based sauce and the result is like a cross between mushroom soup and a casserole. Plus quinoa!
I would serve this at a family dinner, as part of a holiday meal or even a weeknight dinner to meal-prep in advance. It requires some time to bake in the oven, and a little bit of preparation to make the sauce, but the actual hands on time is minimal. You can make this with freshly cooked, or leftover cooked quinoa, so it’s also a wonderful way to repurpose any leftovers you may have!
This recipe is vegan, gluten free, refined sugar free and grain free! I’ll include some ingredient substitutions if you’d like to make this nut-free as well.
What’s in this Creamy Quinoa Mushroom Bake?
Quinoa → Even if you’re not a quinoa lover, give this recipe a shot because the quinoa soaks up all the delicious flavour and becomes super tender!
If you try this recipe out, tag me on Instagram@veggiekinsso I can see your delicious re-creations and feature them! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too.
A comforting Creamy Quinoa Mushroom Bake, perfect for holidays, family meals and meal prep! Vegan, gluten free and refined sugar free.
3 cups cooked quinoa
3–4 cups mixed mushrooms, sliced (I used cremini, shiitake and shimeji mushrooms)
1 small shallot, minced
3–4 cloves garlic, minced
1 sprig fresh rosemary, chopped
3 sprigs fresh thyme
2–3 fresh sage leaves, chiffonaded
salt and pepper
1 1/2 cup cashews, soaked overnight or at least 3-4 hours
1 cup water
1/3 cup nutritional yeast
juice of 1/2 a lemon
4 cloves garlic
1 tsp salt
1/2 tsp white miso paste (optional)
1/2 tsp cracked black pepper
Gluten free breadcrumbs
Shredded vegan cheese
Prepare cream sauce
In a high speed blender, add all ingredients and blend until completely smooth. Adjust to taste with additional salt and pepper as desired. Set aside.
(Optional, but recommended step) sauté mushrooms
In a frying pan over medium heat, add mushrooms and 2-3 tablespoons of water to cook for a few minutes. Once the water has been absorbed, sauté with garlic, shallot, fresh herbs, salt and pepper with a touch of oil if desired. Set aside.
Prepare to bake
Preheat your oven to 350F and grease or line your baking dish if desired.
Add cooked quinoa and mushrooms into the dish, and pour sauce over top. Using a spatula, gently stir to combine.
If you’d like, you can add optional gluten free bread crumbs and shredded vegan cheese to top.
Bake in the oven for about 20-25 minutes, until the top is lightly golden brown.
If you would like to make this nut free, you can try substituting cashews with sunflower seeds, or substitute the cream sauce with this tofu based vegan cheese sauce.
I recommend either lining or greasing your baking dish for easier cleanup after baking. A 9×9 baking dish, or equivalent oven-safe dish will work.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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