• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Garden Grazer
  • Recipes
  • Matcha
  • About
  • Newsletter
  • Contact
menu icon
go to homepage
  • Recipes
  • Gluten-Free
  • Oil-Free
  • Newsletter
  • Matcha
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Recipes
    • Gluten-Free
    • Oil-Free
    • Newsletter
    • Matcha
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Main Dish

    Vegan Pizza Quinoa Casserole

    Mar 25, 2013 by Kaitlin

    A vegan "veggie supreme" Pizza Quinoa Casserole recipe! This dish combines the delicious flavors of pizza but in "healthier" quinoa casserole form.

    Vegan pizza quinoa casserole in a large glass baking dish with spoon

    This vegan quinoa casserole is so tasty and satisfying. It combines all the delicious flavors of pizza, but in a "healthier" quinoa form.

    Then we go all-in with a veggie supreme version using garlic, onion, mushroom, tomato, spinach, and green pepper.

    There is even such a wonderful aroma of pizza as it bakes! We find the leftovers make a great take-along lunch.

    Raw vegetable ingredients for quinoa casserole on a table

    Ingredients for Vegan Quinoa Casserole

    For this recipe you will need:

    • White quinoa
    • Yellow onion: Or you can use sweet onion, red onion, or white onion if desired.
    • Green bell pepper: Or another color such as red bell pepper.
    • Mushrooms: I use cremini mushrooms, but white button, shiitake, Portobello, or others work great too.
    • Roma tomato
    • Fresh baby spinach
    • Garlic cloves
    • Tomato sauce: Or substitute 1-2 cups of your favorite Marinara Sauce.
    • Vegan mozzarella shreds: I enjoy Miyoko's and Follow Your Heart brands, but use your own favorite dairy-free cheese.
    • Dried basil + dried oregano: Be sure your pantry spices are fresh (not expired) for best flavor.

    Tip: Fresh basil also makes a great garnish before serving!

    Vegan vegetable supreme pizza quinoa casserole in a small white bowl

    For more inspiration, also browse all vegan main dish recipes.

    Vegan pizza quinoa casserole in a large glass baking dish with spoon

    Vegan Pizza Quinoa Casserole

    This veggie supreme casserole combines the delicious flavors of pizza... but in healthier quinoa form!
    5 from 2 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 30 minutes
    Cook Time: 25 minutes
    Total Time: 55 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Main Dish
    Cuisine: Gluten-Free, Oil-Free Option, Vegan
    Servings: 8 medium bowls

    Ingredients

    • 1 1/2 cups white quinoa (uncooked)
    • 1 yellow onion
    • 1 green bell pepper
    • 8 oz. sliced mushrooms (I use cremini)
    • 3 roma tomatoes (or grape/cherry tomatoes)
    • 1 cup fresh baby spinach
    • 3 cloves garlic
    • 15 oz. can tomato sauce* (or less to taste)
    • 1 cup vegan mozzarella shreds (Miyoko's, Follow Your Heart, etc.)
    • 1 tsp. dried basil
    • 1/2 tsp. dried oregano
    • Salt to taste

    Instructions

    • Preheat oven to 375°F (190°C).
    • Cook quinoa: in a saucepan, add rinsed quinoa and 3 cups water (or veggie broth for more flavor). Bring to a boil, cover, reduce heat, and simmer for 15-20 minutes or until liquid is absorbed.
    • Meanwhile, chop onion, green pepper, and tomatoes. Mince garlic.
    • In a skillet over medium heat, sauté onion, green pepper, and sliced mushrooms with salt for about 10 minutes or until softened. (I use 3 Tbsp. water/broth for no-oil sauté method.)
    • Add garlic, stir, and sauté 1 more minute.
    • When quinoa is cooked, place it in a large mixing bowl. Add tomato sauce, tomatoes, spinach, mozzarella, sautéed vegetables (any excess liquid removed), basil, and oregano. Stir to combine.
    • Spread mixture into a 9x13 inch baking dish (lightly sprayed if desired) and gently press down. Top with a light sprinkle of cheese if desired.
    • Bake for 20-25 minutes. Garnish with fresh chopped basil before serving if desired.

    Notes

    *Tomato sauce: The recipe calls for a 15 oz. can of tomato sauce, but we only use about 10-12 oz. to our taste. I'd suggest starting with less and add more as you like. Or simply substitute 1-2 cups of your favorite marinara sauce for the tomato sauce, and adjust the seasonings as desired.
    Herbs: Fresh basil makes a lovely garnish before serving.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Vegan Pizza Quinoa Casserole
    Amount per Serving
    Calories
    199
    % Daily Value*
    Fat
     
    5
    g
    8
    %
    Saturated Fat
     
    1
    g
    6
    %
    Potassium
     
    588
    mg
    17
    %
    Carbohydrates
     
    32
    g
    11
    %
    Fiber
     
    5
    g
    21
    %
    Sugar
     
    4
    g
    4
    %
    Protein
     
    7
    g
    14
    %
    Vitamin A
     
    831
    IU
    17
    %
    Vitamin C
     
    22
    mg
    27
    %
    Calcium
     
    63
    mg
    6
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this vegan pizza quinoa casserole recipe, also check out:

    • Avocado Veggie Sandwich
    • Cucumber Tomato Salad
    • Cheesy Broccoli Quinoa Casserole

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Main Dish Recipes

    • Mushroom Pesto Pasta
    • Southwest Black Bean Burger
    • Tofu Fajitas (Easy Sheet Pan!)
    • Roasted Chickpea Salad with Hummus

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating:




    1. Terri S

      May 14, 2018 at 2:13 am

      Kaitlin, I made this tonight, with a serious tweak! I love quinoa, but my next marathon is coming up one week from today, so this week is all about carbs! While I know quinoa is a very healthy source of carbs, I am craving pasta (rungry!) so I made Pasta Pizza Casserole ala The Garden Grazer! I kept your recipe but subbed whole grain & brown rice pasta (had smaller portions of both, so mixed..) using my favorite vegan mozzarella from Trader Joe's (has a slightly sweet/smoky taste) and it was so good! I'll definitely be making this again with quinoa and also with pasta! Thanks as always for your inspirations!

      Reply
      • Kaitlin | The Garden Grazer

        May 29, 2018 at 4:00 pm

        This is awesome Terri! What a great substitution! Thank you for sharing your adaption and hope the marathon went well! -Kaitlin

        Reply
    2. Sara Kross

      April 21, 2016 at 4:14 pm

      Hello! I was wondering how many servings this recipe makes?

      Reply
      • Kaitlin | The Garden Grazer

        April 24, 2016 at 7:37 pm

        Hey Sara! I'd estimate about 8 medium bowls.

        Reply
    3. Chelsea S

      July 21, 2014 at 9:43 pm

      WOW! This is so incredibly tasty! I have a severe dairy allergy so I had to substitute with vegan cheese, but this was such a treat! I haven't had pizza in years and this truly captures the flavor! Thanks for the recipe!

      Reply
      • Kaitlin | The Garden Grazer

        July 22, 2014 at 3:20 pm

        Hey Chelsea! So great to hear!

        Reply
    4. Colleen

      February 05, 2014 at 2:28 pm

      Googled a quinoa and broccoli casserole and discovered your site. Loved it! Just took the pizza casserole out of the oven. Smells delicious. Will definitely use your site a lot more... and I have already recommended it to friends! Thank you.

      Reply
      • Kaitlin | The Garden Grazer

        February 05, 2014 at 6:59 pm

        Hi Colleen! So great to hear and thank you so much for recommending it to friends!

        Reply
    5. CJ

      January 06, 2014 at 8:11 am

      My favorite thing about your blog is that you post recipes with a lot of ingredients I usually have on hand anyway...but find such a creative way of putting them together! One day it's Asian, next it's Mexican (similar ingredients, just with switching up the sauces/way it's made). Cost efficient and delicious.

      Reply
      • Kaitlin | The Garden Grazer

        January 06, 2014 at 2:57 pm

        Hi CJ! Thank you so much for your sweet and thoughtful comment. So glad you're enjoying the recipes.

        Reply
    6. Anonymous

      September 07, 2013 at 1:50 am

      Can this be frozen before baking???

      Reply
      • Kaitlin | The Garden Grazer

        September 10, 2013 at 5:14 pm

        I haven't personally tried that yet, but I'm guessing it would do very well as a freezer meal! Would love to hear if you try it.

        Reply
    7. nefronaynay

      July 17, 2013 at 11:42 pm

      Made this last night. LOVED it. Thank you so much. My husband likened it to lasagna!!! lol.

      Reply
      • Kaitlin | The Garden Grazer

        July 18, 2013 at 6:16 pm

        So great! Glad it was a success for you!

        Reply
    8. Mary Brown

      June 06, 2013 at 9:57 pm

      Oh my word this is TASTY!!! Just made it for dinner (we do eat a lot of vegetarian dishes in our house) and it is FABULOUS!! Since there are only two of us, it made enough for 3 dinners for us and 3 lunches for my husband. LOVED it!

      Reply
      • Kaitlin | The Garden Grazer

        June 09, 2013 at 4:36 pm

        So great to hear that, Mary! Thank you for sharing!

        Reply
    9. coach

      May 22, 2013 at 10:22 am

      What can be substituted for onion and garlic? I am finding lots of recipes that use these seasonings and finding it hard to adapt. thought maybe you might have an idea.

      Reply
      • Kaitlin | The Garden Grazer

        May 22, 2013 at 3:10 pm

        Hi! Onion and garlic are ingredients that provide lots of flavor, so I agree it's tough to find a substitute. Have you tried leeks, green onion, or shallots? They're milder but could still work. (Or do you suffer from allergies that don't allow you to eat anything in the onion/garlic family?)

        Reply
    10. ann

      April 12, 2013 at 2:09 am

      I was able to serve this for my carnivore husband and picky 17 year old son. It was enjoyed by all.

      Reply
      • Kaitlin | The Garden Grazer

        April 12, 2013 at 8:22 pm

        Wonderful to hear that, Ann!

        Reply
    11. Robyn

      April 07, 2013 at 7:32 pm

      Hi, this looks great. Just wondering when you sauté the vegetables should there be oil or just salt? Thanks.

      Reply
      • Kaitlin | The Garden Grazer

        April 07, 2013 at 11:15 pm

        Hi Robyn! You can add a tiny bit of oil to sauté, or simply do a "no-oil sauté" by using 3 Tbsp. vegetable broth or water.

        Reply

    Primary Sidebar

    The Garden Grazer - Kaitlin profile photo

    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

    Footer

    ↑ back to top

    Info

    About
    Privacy Policy
    Contact

    Follow

    Subscribe
    Facebook
    Instagram
    Pinterest

    Recipes

    Recipe Index
    Oil Free Vegan Recipes
    Gluten Free Vegan Recipes

    Copyright © 2023 The Garden Grazer