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Vegan & Gluten Free Quinoa Caprese Casserole

Ingredients

Units Scale
  • 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

  1. Preheat oven to 350 F
  2. Precook quinoa in instant pot or according to package directions on the stove top.
  3. In a large sauté pan, pour in 1 jar of marinara and 1 can of tomato paste
  4. 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.
  5. Add in cooked quinoa and stir until all ingredients are combined.
  6. Spray 9 x 13 pan with cooking oil and pour in mixture.
  7. Top with more vegan shreds and halved grape tomatoes if desired.
  8. Bake for 15-20 minutes.
  9. Garnish with more fresh chopped basil or a sprinkle of dried. 
  10. Let cool for 10 minutes and serve.

Find it online: https://ourplantbasedfamily.com/vegan-and-gluten-free-quinoa-caprese-casserole/