Spinach & Lemon Quinoa Bake

I came across this recipe and just knew I had to make it vegan. After a few modifications, it’s now an awesome vegan dish that is even easier to put together than the original recipe.

Vegan Spinach & Lemon Quinoa Bake

Recipe Notes

  • I replaced the cottage cheese and eggs with vegan sour cream and Ener-G egg replacer.
  • I left the breadcrumbs out to make it lighter/healthier, and everything still holds together nicely.
  • I added lemon zest, which results in such a fresh flavour. Don’t skip this ingredient!
  • I added nutritional yeast, but feel free to leave it out if you’re not a fan or don’t own any. It’s not a deal-breaker.
  • I used fresh thyme because I happened to have some on hand, and dried rosemary. Fresh herbs are always better, but feel free to use dried if that’s all you have.
  • Rather than blanching the spinach first, I just tossed it into the onions and let it wilt from the heat. Why create an extra step when you don’t need to?

Vegan Spinach & Lemon Quinoa Bake

Planning Ahead & Serving Tips

  • If you’re already preparing quinoa for another meal this week, make an extra cup of it and shave the first step off this recipe!
  • This is great served warmed-up, at room temperature, or even out of the fridge (as I’ve been doing all week!)
  • This make 4 mains, 8 sides, or 16 mini bites.
Vegan Spinach & Lemon Quinoa Bake Vegan Spinach & Lemon Quinoa Bake

Vegan Spinach & Lemon Quinoa Bake

Vegan Spinach & Lemon Quinoa Bake Vegan Spinach & Lemon Quinoa Bake

Vegan Spinach & Lemon Quinoa BakeVegan Spinach & Lemon Quinoa BakeVegan Spinach & Lemon Quinoa Bake

4.4 from 9 reviews
Vegan Spinach & Lemon Quinoa Bake
 
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Cook time
Total time
 
Served as a main or a side, hot or cold, this baked quinoa casserole is bursting with fresh lemon and creamy herb flavors. Vegan / Gluten-Free
Author:
Recipe type: Main, Side
Serves: 4 mains, 8 sides
Ingredients
  • 2 cups vegetable broth
  • 1 cup quinoa (or 2 cups cooked)
  • Olive oil
  • 2 tsp Ener-G Egg Replacer + 4 tbsp water
  • 1 medium onion, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 1 tbsp fresh thyme leaves (or 1 tsp dried)
  • 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
  • ¼ tsp crushed red chili flakes
  • 1 pound spinach leaves, picked and washed (or ¾ cup frozen spinach, chopped and thawed)
  • 1 cup Tofutti sour cream
  • 1 tsp fresh lemon zest
  • ¼ tsp freshly ground black pepper
  • 2 tbsp nutritional yeast
Instructions
  1. If using uncooked quinoa: Bring broth and quinoa to boil. Lower heat to lowest setting and simmer while covered for about 20 minutes or until it is fluffy and the tiny curls stick out from the seeds.
  2. Preheat oven to 350 degrees. Coat an 8-by-8-inch glass or ceramic baking dish with olive oil.
  3. In a large medium mixing bowl, whisk egg replacer and water together. Set aside.
  4. Heat 1 tbsp olive oil in a medium pan. Add onion and garlic and sauté until translucent, about 8 minutes.
  5. Add thyme, rosemary, and red-pepper flakes, and spinach and sauté until just wilted. Remove from heat; transfer to the egg mixture.
  6. Add quinoa, sour cream, lemon zest, pepper, and nutritional yeast to the spinach-onion mixture, and stir until well combined.
  7. Pour the mixture into the prepared baking dish, and place in the oven. Bake for 60 minutes, until set and edges are brown. Let cool slightly before slicing. Serve warm or at room temperature (it's also good cold).
Notes
Adapted from Martha Stewart Living magazine, September 2001

Vegan Spinach & Lemon Quinoa BakeVegan Spinach & Lemon Quinoa BakeVegan Spinach & Lemon Quinoa Bake

72 Comments

  1. Catherine 5 March, 2016

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