Creamy Quinoa Mushroom Bake (vegan, gluten free)
A comforting Creamy Quinoa Mushroom Bake, perfect for holidays, family meals and meal prep! Vegan, gluten free and refined sugar free.
Servings: 6 -8 servings
Ingredients
- 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
- Cream Sauce
- 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
- Garnish optional
- Gluten free breadcrumbs
- Shredded vegan cheese
Instructions
- 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.
Notes
- 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 9x9 baking dish, or equivalent oven-safe dish will work.