Creamy Vegan Caprese Quinoa Casserole – Gluten-Free and Dairy-Free

Creamy, Cheesy, and Fresh – A Plant-Based Italian Caprese Casserole You’ll Crave!

Looking for a healthy, plant-based twist on a classic comfort dish? This Vegan & Gluten-Free Quinoa Caprese Casserole is the perfect blend of fresh flavors and nourishing ingredients. Packed with protein-rich quinoa, rich marinara, juicy cherry tomatoes, fragrant basil, and creamy dairy-free mozzarella, this easy-to-make casserole brings the flavors of a traditional Caprese dish into a cozy, baked meal.

Whether you’re meal-prepping for the week or need a quick and hearty dinner for the whole family, this wholesome quinoa casserole is a winner. It’s gluten-free, dairy-free, and 100% plant-based, making it a fantastic option for anyone looking to eat cleaner without sacrificing taste. Plus, it’s packed with nutrients and bursting with fresh Mediterranean flavors!

Get ready to enjoy a warm, cheesy, and satisfying casserole that’s perfect for any season. Let’s dive into this simple, delicious, and healthy recipe!

Why You’ll Love This Plant-Based & Nutrient-Dense Casserole

This Vegan & Gluten-Free Creamy Caprese Casserole is more than just a delicious meal—it’s a wholesome, feel-good dish that brings comfort and nourishment in every bite. Here’s why you’ll love it:

✔ Plant-Based & Wholesome – Made with clean, simple ingredients, this casserole is completely dairy-free, gluten-free, and packed with plant-based goodness.

✔ Nutrient-Dense & Satisfying – Protein-rich quinoa, fresh tomatoes loaded with antioxidants, and heart-healthy basil make this a balanced and nourishing meal.

✔ Creamy & Cheesy Without the Dairy – Thanks to vegan mozzarella and dairy-free heavy cream, you get all the indulgence of a traditional Caprese casserole, but in a lighter, gut-friendly way!

✔ Quick & Easy to Make – Perfect for busy weeknights or meal prep, this one-pan wonder comes together with minimal effort but maximum flavor.

✔ Fresh & Flavorful – Bursting with classic Italian-inspired flavors, from juicy grape tomatoes to fragrant basil, this casserole is comfort food with a fresh twist.

Whether you’re fully plant-based or just looking for a healthy, gluten-free comfort meal, this dish will have you coming back for seconds. Try it, and fall in love with this creamy, cheesy, and nutrient-packed casserole!

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Ingredients for Vegan & Gluten-Free Quinoa Caprese Casserole

• Cooked quinoa – Prepping it in advance (like in an Instant Pot) makes weeknight dinner prep much easier.
• Marinara sauce – Choose a dairy-free brand by checking labels carefully.
• Tomato paste – For added richness.
• Vegan heavy whipping cream – Any brand is fine. This gives it that creamy texture.
• Garlic – Because everything is better with garlic!
• Vegan mozzarella shreds – Melty, cheesy goodness.
• Grape tomatoes (halved) – Juicy and sweet.
• Basil (fresh or dried) – Fresh adds the best flavor.
• Salt & pepper – To taste.

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How to Make Vegan & Gluten-Free Quinoa Caprese Casserole

This recipe is super simple and comes together in no time! Here’s how to make it:

Step 1: Cook the Quinoa

If you haven’t prepped your quinoa yet, now’s the time! My go-to method is the Instant Pot:

• Lightly spray the Instant Pot liner with cooking oil.
• Add 2 cups of rinsed quinoa and 3 cups of water with a pinch of salt.
• Set to manual pressure cook for 3 minutes.
• Once done, let it sit for 10 minutes before carefully releasing any remaining pressure.

Prefer stovetop? Just follow the cooking instructions on the package!

Step 2: Make the Sauce

While the quinoa is cooking, grab a large saucepan and heat:

• Marinara sauce and tomato paste over medium heat.
• Once warmed, stir in vegan heavy whipping cream, garlic, chopped basil (fresh or dried), salt, and pepper.

Step 3: Combine Everything

• Remove the sauce from heat and fold in the vegan mozzarella shreds along with all of the cooked quinoa.

Step 4: Assemble & Bake

• Spray a 9×13 baking dish with cooking spray.
• Pour in the quinoa mixture, spreading it evenly.
• Top with more vegan mozzarella shreds and halved grape tomatoes.
• Bake at 350°F for 15 minutes.

Step 5: Serve & Enjoy!

• Sprinkle with a little more fresh or dried basil for garnish.
• Let it sit for 5 minutes before serving.
• Grab a plate and enjoy this warm, cheesy, and delicious dish!

How to Store Your Vegan & Gluten-Free Creamy Caprese Casserole

Refrigeration:

• Let the casserole cool completely before storing.
• Transfer leftovers to an airtight container or cover the baking dish tightly with foil or plastic wrap.
• Store in the refrigerator for up to 4 days.

Freezing:

• For longer storage, place cooled casserole in a freezer-safe container or wrap it tightly in plastic wrap and then foil.
• Freeze for up to 3 months.

Reheating Instructions:

• From the fridge: Reheat individual portions in the microwave for 1–2 minutes or warm the entire casserole in a 350°F oven for 15–20 minutes.
• From frozen: Thaw overnight in the fridge, then reheat as above. If reheating straight from frozen, bake at 350°F for 30–35 minutes, covered with foil to prevent drying out.

This post may contain affiliate links. Read my full disclosure here.

*Recipe adapted and veganized from Half Baked Harvest

Looking for more delicious Italian inspired dishes? Try our Vegan and Gluten Free Baked Ziti or our Vegan and Gluten Free Million Dollar Spaghetti

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