Vegan "veggie supreme" Pizza Quinoa Casserole! This dish combines the delicious flavors of pizza but in a "healthier" quinoa casserole form.
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.
Ingredients for Vegan Quinoa Casserole
For this recipe you will need:
- White quinoa
- Yellow onion
- Green bell pepper
- Mushrooms (I use cremini)
- Roma tomato
- Fresh baby spinach
- Garlic
- Tomato sauce (or substitute 1-2 cups of your favorite marinara sauce)
- Vegan mozzarella shreds (I enjoy Miyoko's and Follow Your Heart brands)
- Dried basil + dried oregano
Fresh basil also makes a great garnish before serving.
For more inspiration, browse all vegan main dish recipes.
Vegan Pizza Quinoa Casserole
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
Nutrition Per Serving (Estimate)
If you are enjoying this vegan pizza quinoa casserole, also check out:
Please leave a review and rating if you make or adapt this recipe. Thank you!
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Terri S
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!
Kaitlin | The Garden Grazer
This is awesome Terri! What a great substitution! Thank you for sharing your adaption and hope the marathon went well! -Kaitlin
Sara Kross
Hello! I was wondering how many servings this recipe makes?
Kaitlin | The Garden Grazer
Hey Sara! I'd estimate about 8 medium bowls.
Chelsea S
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!
Kaitlin | The Garden Grazer
Hey Chelsea! So great to hear!
Colleen
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.
Kaitlin | The Garden Grazer
Hi Colleen! So great to hear and thank you so much for recommending it to friends!
CJ
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.
Kaitlin | The Garden Grazer
Hi CJ! Thank you so much for your sweet and thoughtful comment. So glad you're enjoying the recipes.
Anonymous
Can this be frozen before baking???
Kaitlin | The Garden Grazer
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.
nefronaynay
Made this last night. LOVED it. Thank you so much. My husband likened it to lasagna!!! lol.
Kaitlin | The Garden Grazer
So great! Glad it was a success for you!
Mary Brown
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!
Kaitlin | The Garden Grazer
So great to hear that, Mary! Thank you for sharing!
coach
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.
Kaitlin | The Garden Grazer
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?)
ann
I was able to serve this for my carnivore husband and picky 17 year old son. It was enjoyed by all.
Kaitlin | The Garden Grazer
Wonderful to hear that, Ann!
Robyn
Hi, this looks great. Just wondering when you sauté the vegetables should there be oil or just salt? Thanks.
Kaitlin | The Garden Grazer
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.