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Home » Recipes » Main Dish

Pizza Quinoa Casserole (Vegan!)

Apr 18, 2023 by Kaitlin · 10 Comments

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This vegan Pizza Quinoa Casserole recipe is the perfect combination of pizza and quinoa. It's all the delicious flavors of a veggie supreme pizza, but delivered in healthier quinoa form! (Vegan, gluten-free, oil-free option.)

Close up view of vegan pizza quinoa casserole in a glass baking dish with serving spoon

This tasty vegan casserole is all the delicious flavors of pizza, but delivered in healthier quinoa form!

It's brimming with fresh, nourishing ingredients to create a true veggie supreme. I enjoy garlic, onion, mushroom, tomato, spinach, and green pepper but you can absolutely change up the vegetables as you wish.

One of the best parts is you're treated to the wonderful aroma of pizza as it bakes in the oven. And the leftovers are great too, so you can reheat it throughout the week!

Fresh ingredients laid out on a metal tray

Ingredients for Pizza Quinoa Casserole

For this recipe, you'll combine in a large bowl then bake in the oven:

  • White quinoa: We'll use one cup white quinoa for this recipe and cook it on the stove before baking.
  • Yellow onion: Or you can use sweet onion or white onion if desired.
  • Green bell pepper: Or another color such as red bell pepper. (This adds a lot of flavor, so try not to leave it out!)
  • Mushrooms: I use cremini mushrooms, but white button, shiitake, Portobello, or others work great too.
  • Fresh garlic cloves
  • Roma tomato
  • Fresh baby spinach
  • Tomato sauce: We'll use a 15 ounce can tomato sauce.
  • Vegan mozzarella shreds: I enjoy Miyoko's, Follow Your Heart, or Violife brands, but use your own favorite dairy-free cheese. (Or see below for an oil-free option.)
  • Italian seasoning: Be sure your pantry spices are fresh (not expired) for best flavor.
  • Fresh basil: This is a delicious finishing touch! Sprinkle a couple tablespoons on top before serving for beautiful garnish and bright flavor.
Ingredients for casserole in a glass bowl before mixing together

Customizing

Make it "meaty": For extra heartiness and protein, add your favorite vegan pepperoni or sausage crumbles to the mixture. For sausage or beef crumbles, cook these separately according to package instructions. Then stir it into the mixture before adding to the baking dish.

Oil-free option: Omit the vegan cheese shreds as store-bought versions contain oil. You can leave it out entirely or replace with about a quarter cup nutritional yeast flakes. This adds some cheesy flavor. If omitting the cheese, you'll want to salt the casserole mixture to taste to bring out the flavors.

Spices & seasonings: Instead of Italian seasoning, change it up with your own favorites. Try dried basil, oregano, fennel, marjoram, parsley, etc.

Vegan casserole mixture in a glass bowl with stirring spatula

Serving

Toppings: You can also add sliced black olives, Vegan Parmesan Cheese, or red pepper flakes to taste for a little spice.

Pairing: This casserole is great served with a simple salad and a side of garlic bread or breadsticks.

Storing

Store leftovers in an airtight container in the fridge. I find it keeps for about 4-5 days. So it's a great choice for meal prep throughout the week. Simply reheat in the microwave when ready to enjoy.

Overhead view of vegan pizza quinoa casserole in a large glass baking dish

For more inspiration, also browse all easy vegan dinner recipes.

Close up view of vegan pizza quinoa casserole in a glass baking dish with serving spoon

Pizza Quinoa Casserole (Vegan!)

This casserole is all the delicious flavors of a veggie supreme pizza, but delivered in healthier quinoa form! Easy to prepare, and customizable with your favorite veggies.
5 from 3 votes
Print Recipe Pin Recipe Comment
Prep Time: 30 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 55 minutes minutes
Author: Kaitlin - The Garden Grazer
Course: Main Dish
Cuisine: Gluten-Free, Oil-Free Option, Vegan
Servings: 6

Ingredients

  • 1 cup white quinoa (uncooked)
  • 1 yellow onion
  • 1 green bell pepper
  • 8 oz. mushrooms
  • 4 cloves garlic
  • 1 cup fresh baby spinach
  • 3 roma tomatoes
  • 15 oz. can tomato sauce
  • 3/4 cup vegan mozzarella shreds*
  • 2 tsp. Italian seasoning
  • 2 Tbsp. fresh basil (for serving)

Instructions

  • Preheat oven to 375°F (190°C).
  • Cook quinoa: In a saucepan, add rinsed quinoa and 1.5 cups water. Bring to a light boil, then cover, reduce heat, and simmer for 15-20 minutes or until liquid is absorbed.
  • Meanwhile, dice onion, bell pepper, and mushrooms.
  • In a skillet over medium-high heat, sauté onion, green pepper, and mushrooms for about 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method.)
  • Meanwhile, mince garlic and chop spinach.
  • Add garlic, spinach, and Italian seasoning to the skillet. Stir and sauté 1-2 minutes. Turn off heat.
  • When quinoa is cooked, place it in a large mixing bowl. Add sautéed vegetables, tomato sauce, cheese shreds, and roma tomatoes (diced). Stir well to combine.
  • Spread mixture into a 9x13 inch baking dish and gently press down. Top with a light sprinkle of cheese if desired.
  • Bake for 25 minutes. Garnish with fresh chopped basil before serving.

Notes

*Oil-free option: Omit vegan cheese shreds. Substitute with up to 1/4 cup nutritional yeast for cheesy flavor if desired. You'll also want to add salt to taste to enhance the flavors.
Originally published March 2013. Updated April 2023.

Nutrition Per Serving (Estimate)

Nutrition Facts
Pizza Quinoa Casserole (Vegan!)
Amount per Serving
Calories
197
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Potassium
 
671
mg
19
%
Carbohydrates
 
32
g
11
%
Fiber
 
5
g
21
%
Sugar
 
5
g
6
%
Protein
 
8
g
16
%
Vitamin A
 
1158
IU
23
%
Vitamin C
 
29
mg
35
%
Calcium
 
64
mg
6
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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

  • Avocado Veggie Sandwich
  • Lentil Vegetable Soup
  • Cucumber Salad

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

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Comments

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  1. Terri S says

    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 says

      May 29, 2018 at 4:00 pm

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

      Reply
  2. Chelsea S says

    July 21, 2014 at 9:43 pm

    WOW! This is so incredibly tasty! This was such a treat! I haven't had pizza in years and this truly captures the flavor! Thanks for the recipe!

    Reply
    • Kaitlin says

      July 22, 2014 at 3:20 pm

      So great to hear, Chelsea! Thanks for sharing your kind feedback!

      Reply
  3. nefronaynay says

    July 17, 2013 at 11:42 pm

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

    Reply
    • Kaitlin says

      July 18, 2013 at 6:16 pm

      So great! Glad it was a success for you!

      Reply
  4. Mary Brown says

    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 says

      June 09, 2013 at 4:36 pm

      So wonderful to hear you both enjoyed it, Mary! Thank you for sharing!

      Reply
  5. ann says

    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 says

      April 12, 2013 at 8:22 pm

      Great to hear your family enjoyed it, Ann!

      Reply

Hello, I'm Kaitlin!
I live in Montana and share vegan recipes that are easy and healthy. About Me →

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