Vegan & Gluten Free Quinoa Caprese Casserole

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This delicious Italian casserole has been a family favorite for years. Made with protein packed quinoa, rich marinara, and creamy heavy whipping cream this dish is sure to be a dish the whole family will enjoy!

Ingredients Needed to Make Vegan & Gluten Free Quinoa Caprese Casserole

• Cooked quinoa: I typically make my quinoa in the instant pot beforehand. You could even make it days before if you like to meal plan to streamline your busy weeknights.
• Marinara: Feel free to use any brand you like. Be careful with store bought marinara and read the label. Some marinaras are sneaky and they add dairy. 
• Tomato Paste
• Vegan heavy whipping cream: The only store bought brand I have found is Silk and its delicious. 
• Garlic
• Vegan mozzerella shreds  
• Halved grape tomatoes
• Fresh or dried basil: Fresh is better and more flavorful.
• Pepper
• Salt

How to Make Vegan Quinoa Caprese Casserole

The first step is to precook your quinoa. My favorite way is to use my instant pot. Spray the liner of your instant pot with cooking oil. Add in 2 cups quinoa (rinsed and drained) with 3 cups of water and a pinch of salt. Set your instant pot on manual pressure cook for 3 minutes. Once it’s done and it beeps, let it continue to sit for 10 minutes. After 10 minutes you can carefully release any pressure left into the instant pot by turning the valve (again CAREFULLY). You can also cook your quinoa on the stovetop per package instructions as well. While your quinoa is cooking, add marinara and tomato paste to a large saucepan. Once warmed, add in heavy whipping cream, garlic, chopped basil (fresh or dried is fine), salt and pepper. Remove from heat and fold in vegan mozzarella and all the cooked quinoa. Spray a 9×13 pan with cooking spray and pour in quinoa mixture. Top with vegan mozzarella shreds and halved grape tomatoes. Bake 15 minutes on 350 F. Sprinkle with a little more fresh or dried basil for garnish, let set 5 minutes to cool, and serve!

*Recipe adapted and veganized from Half Baked Harvest

Vegan & Gluten Free Quinoa Caprese Casserole

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Equipment

• pressure cooker for quinoa if desired

Ingredients

  

• 5-6 cups cooked quinoa 2 cups uncooked makes this amount.
• 24 oz. marinara
• 6 oz. tomato paste
• 2/3 cup dairy free heavy whipping cream alternative.
• 2 tsp minced garlic or 2 fresh cloves
• 2 8 oz. vegan mozzarella shreds
• 1 large bunch of fresh chopped basil or 2 Tablespoons dried
• 1/2 cup halved grape tomatoes
• 1/4 tsp salt
• 1/2 tsp pepper

Instructions

 

• Preheat oven to 350 F
• Precook quinoa in instant pot or according to package directions on the stove top.
• In a large sauté pan, pour in 1 jar of marinara and 1 can of tomato paste
• Once tomato paste and marinara are warmed, add in garlic, heavy whipping cream alternative, 1 bag of vegan mozzarella shreds, fresh or dried basil, salt, and pepper. Stir together until vegan shreds are melted or mixed well and remove from heat.
• Add in cooked quinoa and stir until all ingredients are combined.
• Spray 9 x 13 pan with cooking oil and pour in mixture.
• Top with more vegan shreds and halved grape tomatoes if desired.
• Bake for 15-20 minutes.
• Garnish with more fresh chopped basil or a sprinkle of dried. 
• Let cool for 10 minutes and serve.