We're so excited to be baking casseroles again! This one is perfect to make on Sunday night, then take the leftovers to work on Monday and enjoy the fall flavors one more time. This recipe was adapted from one in Julie Hasson's book Vegan Casseroles: Pasts Bakes, Gratins, Pot Pies and More. We replaced the pasta in her original with our Toasted Quinoa, and topped it with her buttery Panko bread crumbs. If you're all out of crumbs, or would like a gluten-free alternative, you can smash up some Sea Salt Truffle Quinoa Puffs and omit the pinch of salt!
For the crumble topping:
- 1/2 cup panko breadcrumbs
- 2 Tbs vegan butter, melted
- 1 Tbs nutritional yeast
- 1 clove garlic, minced
- pinch of salt
For the casserole:
- 4 cups chopped cauliflower florets, blanched for 3 mins in boiling water
- 1 cup cooked I Heart Keenwah Toasted White Quinoa
- 1 Tbs olive oil
- 1 medium sweet onion, diced
- 3 large cloves garlic, minced
- 1 1/2 cups plain unsweetened soy or almond milk, more as needed
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 4 Tbs nutritional yeast
- 1/4 cup raw, unsalted cashews soaked for at least 2 hours and drained
- 1 1/2 tsp fine sea salt and fresh black pepper (to taste)
- 1 handful of fresh chopped sage (or 1 tsp dried sage)
- 1 tsp freshly grated nutmeg
- 1 tsp ground cinnamon
- Preheat oven to 400 degrees F.
- In a small bowl, combine crumble ingredients with a fork and set aside.
- Sauté onion and garlic in olive oil until onions turn translucent.
- Add onion and garlic mixture to a blender and blend with milk, pumpkin, nutritional yeast, cashews, sea salt, sage, nutmeg, cinnamon, and salt and pepper. Blend until smooth and creamy.
- Stir sauce into the cauliflower florets and cooked quinoa and transfer to a greased casserole dish.
- Top with crumble mixture and bake for 20 minutes until crumble starts to brown and turn crispy.
Thanks again to Julie Hasson for the recipe inspiration!