This hearty, plant-based casserole combines the natural sweetness of roasted sweet potatoes with the earthy flavors of eggplant and quinoa, all brought together with a flavorful tomato-based sauce. Topped with a sprinkle of vegan parmesan and fresh parsley, this casserole is the perfect meal for those looking for a wholesome, comforting dish. The combination of textures from the roasted vegetables, fluffy quinoa, and creamy vegan parmesan creates a satisfying meal that’s not only nutritious but also bursting with flavor. Ideal for a family dinner or meal prep, this recipe is both simple to make and nourishing.
Full Recipe:
Roasted Sweet Potato and Eggplant Quinoa Casserole with Vegan Parmesan
- Total Time: 55mins
Description
This hearty, plant-based casserole combines the natural sweetness of roasted sweet potatoes with the earthy flavors of eggplant and quinoa, all brought together with a flavorful tomato-based sauce. Topped with a sprinkle of vegan parmesan and fresh parsley, this casserole is the perfect meal for those looking for a wholesome, comforting dish. The combination of textures from the roasted vegetables, fluffy quinoa, and creamy vegan parmesan creates a satisfying meal that’s not only nutritious but also bursting with flavor. Ideal for a family dinner or meal prep, this recipe is both simple to make and nourishing.
Ingredients
- 4 sweet potatoes (peeled and diced)
- 2 tsp salt
- 1 tsp chili flakes (optional for heat)
- 1 tsp thyme (dried or fresh)
- 1 onion (finely chopped)
- Olive oil for roasting and sautéing
- 4 tbsp cornstarch
- 1 eggplant (cut into cubes)
- 1 tbsp tomato paste
- 200 ml vegetable stock (3/4 cup)
- Water as needed
- 1/3 cup quinoa (uncooked)
- Fresh parsley (chopped, for garnish)
- Vegan parmesan (for topping)
Instructions
- Prepare the Quinoa:
- Rinse the quinoa thoroughly under cold water to remove any bitterness.
- In a small pot, combine the quinoa with ⅔ cup of water and a pinch of salt. Bring to a boil over medium heat, then reduce the heat to low and simmer for 12-15 minutes, or until the quinoa has absorbed all the water and is tender. Fluff with a fork and set aside.
- Roast the Sweet Potatoes and Eggplant:
- Preheat the oven to 225°C (425°F) with the convection setting.
- Peel and dice the sweet potatoes into small cubes. Place them on a baking sheet and drizzle with olive oil. Sprinkle with 1 teaspoon of salt, chili flakes, and thyme. Toss to coat evenly.
- Dice the eggplant into similar-sized cubes and place them on another baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt.
- Roast both the sweet potatoes and eggplant in the preheated oven for 10 minutes. Stir halfway through to ensure even roasting. The vegetables should become slightly crispy on the outside and soft on the inside. Set aside once done.
- Sauté the Onions and Make the Sauce:
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and golden brown.
- Stir in the tomato paste and cook for another minute to develop the flavor.
- Gradually add the vegetable stock, stirring constantly, and let the mixture simmer for 2-3 minutes.
- In a small bowl, whisk the cornstarch with 2 tablespoons of water to make a slurry, then add this to the skillet. Stir well to thicken the sauce.
- Simmer the sauce for 5 minutes until slightly thickened. If the sauce becomes too thick, add a bit more water to reach the desired consistency.
- Season with the remaining salt and black pepper to taste.
- Assemble the Casserole:
- In a large baking dish, combine the roasted sweet potatoes, eggplant, and cooked quinoa. Pour the tomato sauce over the mixture, tossing gently to combine and coat everything evenly.
- Sprinkle the top of the casserole with vegan parmesan to add a savory, cheesy flavor. You can add as much or as little as you prefer.
- Bake the Casserole:
- Place the assembled casserole back in the oven at 225°C (425°F) and bake for 10-15 minutes, or until the top is golden and slightly crispy, and the casserole is heated through.
- Serve and Enjoy:
- Once baked, remove the casserole from the oven and garnish with freshly chopped parsley for added color and flavor.
- Serve warm, with extra vegan parmesan on the side if desired. This dish pairs well with a light salad or crusty bread.
- Prep Time: 15mins
- Cook Time: 40mins