Name: Creamy Vegan Caprese Quinoa Casserole – Gluten-Free and Dairy-Free
Prep time: 15 min
Cook time: PT-485686H42M17S
Total time: PT-485686H42M17S
Cuisine: Italian
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

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Single serving of vegan and gluten-free quinoa caprese casserole on a white plate with cherry tomatoes, dairy-free shredded cheese, and fresh basil. A healthy plant-based dinner recipe full of Italian flavor.

Serving spoon in a vegan and gluten-free quinoa caprese casserole topped with dairy-free shredded cheese, halved grape tomatoes, and fresh basil. A healthy plant-based dinner idea full of Italian-inspired flavors.

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

If you’re craving a cozy comfort food dish that’s both nourishing and full of fresh flavor, you’re going to love this Vegan and Gluten-Free Quinoa Caprese Casserole! It’s a wholesome twist on the classic Italian caprese, made completely plant-based and perfect for weeknight dinners or meal prep.

This hearty casserole is layered with protein-packed quinoa, rich and savory marinara sauce, sweet cherry tomatoes, fragrant basil, and melty dairy-free mozzarella. Every bite delivers that warm, cheesy goodness you love — without the gluten or dairy.

Whether you’re feeding your family, prepping ahead for busy days, or just looking for a healthy, plant-based dinner recipe, this gluten-free quinoa casserole has you covered. It’s easy to make, packed with nutrients, and bursting with fresh Mediterranean-inspired flavors.

Go ahead, grab your favorite baking dish and get ready to enjoy a feel-good, plant-powered meal that’s sure to become a regular in your dinner rotation!

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!

Ingredients

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.

Instructions

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

Step 1: Cook the Quinoa and Preheat Oven to 350° F

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 and bake

Lightly spray a 9×13 baking dish with a little cooking spray to keep everything from sticking.

Next, pour in your delicious quinoa mixture and spread it out nice and evenly.

Sprinkle some extra vegan mozzarella shreds over the top, then add a handful of halved grape tomatoes for a pop of color and flavor.

Pop it in the oven and bake at 350°F for about 15 minutes, until it’s warm, melty, and just a little golden around the edges.

Step 5: Serve and enjoy!

Lastly, sprinkle with a little more fresh or dried basil for garnish as well as a few more halved cherry tomatoes if you wish.
Now grab a plate and enjoy this warm, cheesy, and delicious dish!

Vegan and gluten-free quinoa caprese casserole topped with dairy-free shredded cheese, fresh basil, and halved grape tomatoes. This healthy plant-based casserole is perfect for a cozy weeknight dinner or easy vegan meal prep.

Storage

Refrigeration:

Be sure to let the casserole cool completely before storing.
Transfer leftovers to an airtight container or cover the baking dish tightly with foil or plastic wrap.
This will 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.
It can be frozen 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.

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*Recipe adapted and veganized from Half Baked Harvest

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