If you’re looking for a hearty and flavorful vegetarian main dish, this meatless marvel recipe is sure to impress. Packed with protein-rich ingredients and savory seasonings, it’s a satisfying meal that will leave you feeling nourished and satisfied.
Ingredients:
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 red bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 2 teaspoons smoked paprika
- Salt and black pepper to taste
Directions:
- Preheat your oven to 375°F.
- Rinse the quinoa in cold water.
- In a large saucepan, combine the quinoa with vegetable broth and bring to a boil over high heat.
- Reduce heat to low; cover and simmer until all liquid is absorbed (about 15 minutes).
- Meanwhile, heat olive oil in a skillet over medium heat.
- Add onion; cook until softened (about five minutes).
- Add garlic; cook an additional minute or so.
- Add mushrooms; sauté until tender (about six minutes).
- Add red bell pepper; sauté an additional three minutes.
10.Add diced tomatoes (with juice) along with smoked paprika into your skillet mixture mix well with quinoa from step four before seasoning salt and black pepper.
Cooking time:
Bake the dish at preheated oven temperature of 375°F for about twenty-five minutes.
My Pro-tips:
– Make sure not to overcook the vegetables when sautéing them as they will continue cooking during baking time in the oven.
– Use vegetable broth instead of water when preparing quinoa to add more flavor to the dish.
– You can add cooked tempeh or tofu for extra protein.
Seasoning Options:
– Garnish with freshly chopped parsley or cilantro before serving.
– Top with crumbled feta cheese, if desired.
Recommended Tools:
– Large saucepan
– Skillet
– Casserole dish
Biggest Takeaway:
This meatless marvel recipe is a delicious and filling vegetarian main dish that’s packed with plant-based protein and other nutrient-rich ingredients. It’s easy to make, versatile, and sure to be a crowd pleaser at any mealtime.
FAQs
Q1. Can I make this recipe vegan?
A: Yes! In the recipe, it calls for cheese and cream which can easily be replaced with vegan alternatives such as nutritional yeast, non-dairy milk or creamers. You can also use plant-based cheeses like Daiya or Follow Your Heart to keep that cheesy flavor.
Q2. Can I freeze the dish before baking it?
A: Absolutely! The wonderful thing about casseroles is they’re great to freeze and save for later. After assembling the dish but before baking, just cover tightly with plastic wrap and then aluminum foil (to prevent freezer burn) and place in your freezer for up to 2 months.
Q3: Can I substitute another type of vegetable instead of what’s listed in the ingredients?
A: Yes! This recipe is quite versatile when it comes adding vegetables – feel free to use whatever you have on hand such as zucchini, eggplant, mushrooms or bell peppers. Simply slice them into bite-sized pieces so they cook evenly alongside everything else in this tasty vegetarian casserole recipe.
