Broccoli Bake
Quinoa, broccoli and seitan baked in a creamy, herby coconut and nutritional yeast sauce.
- Prep
- 10 min
- Bake
- 33–40 min*
- Rest
- 3–5 min
- Serves
- 1
Ingredients
- ½ cup cooked quinoa
- 1–1½ cups broccoli florets, chopped small
- ½ cup natural seitan, sliced or chopped
- 1 tsp capers, roughly chopped
- 1 tsp chilli sauce (adjust to taste)
- 1 tbsp olive oil
- ½ cup coconut milk (unsweetened)
- 2 tbsp nutritional yeast
- ¼ tsp turmeric
- ¼ tsp garlic powder
- ¼ tsp dried basil
- ¼ tsp dried oregano
- ¼ tsp dried thyme
- Optional: dried herbs like dill or parsley
- Freshly ground black pepper, to taste
- Sea salt, to taste
- 1–2 tsp lemon juice
- ½ cup water
Nutrition
Per serving (1/1 of batch), estimated
- Calories
- 610 kcal
- Protein
- 28.3 g
- Carbohydrates
- 43.4 g
- Fat
- 38.2 g
- Fibre
- 9.5 g
Method
- 1
Preheat oven to 200°C / 400°F.
- 2
In a small oven-safe baking dish, add olive oil, coconut milk, nutritional yeast, turmeric, garlic powder, dried herbs, black pepper, sea salt, lemon juice, and water. Whisk directly in the dish until well combined.
- 3
Add cooked quinoa, broccoli florets, seitan, capers, and chilli sauce.
- 4
Mix thoroughly so everything is evenly coated and lightly submerged.
- 5
Cover loosely with foil and bake for 25–30 minutes.
- 6
Remove foil, give it a good mix, and bake uncovered for another 8–10 minutes, until broccoli is tender and the sauce is creamy and mostly absorbed.
- 7
Let it rest for 3–5 minutes before eating.
This is already a protein-and-fibre-forward one-dish meal. If coconut milk makes it too rich, use part unsweetened soy milk or another lighter plant milk while keeping the nutritional yeast for savoury depth.
Notes
Nutrition basis: Full-fat canned coconut milk; 85 g hydrated seitan label proxy; cooked quinoa; excludes optional sides. Estimates use USDA FoodData Central SR Legacy and label proxies; ingredient weights and brands vary. Total carbohydrate includes fibre.
* Quinoa already cooked.