Lunch / Dinner

Vegan Spicy Quinoa Casserole

This is one of my favorite casseroles. It is super versatile. Keep the base of the quinoa, flax eggs, vegan cheese & hot sauce and use any desired veggies & spices you like. By simply switching up the veggies & spices you use, you can really make some different dishes!

I also like this casserole because it can be made ahead of time & baked later or baked & re-heated later. I made this dish for a family meal & still had some leftovers to use as food prep.

I also made a Roasted Corn Salad to serve as a side.


It is comprised of roasted corn, diced red onion, tomato, jalapeño, avocado, lime juice, ground pepper & a bit of Flavor God’s Taco Tuesday Seasoning.

Vegan Spicy Quinoa Casserole

  • Servings: 6-8
  • Difficulty: easy
  • Print




  • 3 flax eggs (3 T flax mixed with 6 T water)
  • 2 c dry quinoa
  • 1 c vegan cheese
  • 1/2 c hot sauce (can add more or less depending on your heat level)
  • Veggies of choice: I used 2 c broccoli florets & 1 chopped yellow bell pepper
  • Seasonings of choice: I used  1/2 tsp of pink himalayan salt & 1 tsp Flavor God Everything Spicy Seasoning.


  1. Preheat oven to 350F.
  2. Mix flax egg ingredients in a small bowl & set aside.
  3. Cook quinoa as you normally would or according to instructions on package.
  4. Add all ingredients, including your flax eggs, to a large bowl & mix until combined.
  5. Pour into large casserole dish, sprayed with non-stick spray, & smooth.
  6. Bake for 35 minutes. Serve warm. Enjoy!

And this is what my dog was doing while I was cooking….


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