High Protein Hearty Vegetable Casserole
Packed with vibrant vegetables, nourishing quinoa, and protein-rich chickpeas, this High Protein Hearty Vegetable Casserole is a wholesome one-dish meal that delivers on both flavor and nutrition. Perfectly spiced with aromatic garlic, thyme, and basil, and enriched with the umami of nutritional yeast, this casserole is ideal for a satisfying weeknight dinner or make-ahead meal prep. With its combination of fresh, frozen, and pantry staples, it’s easy to whip up and features a velvety texture balanced by bursts of tenderness from broccoli florets and peas. Ready in just over an hour, this veggie-loaded casserole serves six, making it a perfect choice for feeding a hungry family or packing up leftovers for busy days. Amazing taste meets high protein—this plant-based dish will leave you and your guests asking for seconds!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 large red bell pepper, chopped
- 1 medium zucchini, sliced
- 2 cups broccoli florets
- 1 15-ounce can canned chickpeas, drained and rinsed
- 2 cups cooked quinoa
- 1 cup frozen peas
- 1 14.5-ounce can diced tomatoes, drained
- 1 cup vegetable broth
- 1 quarter cup nutritional yeast
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the chopped red bell pepper, sliced zucchini, and broccoli florets. Sauté for about 5-7 minutes until the vegetables start to soften.
Stir in the drained chickpeas, cooked quinoa, frozen peas, and diced tomatoes. Mix well.
Pour in the vegetable broth and sprinkle with nutritional yeast, dried thyme, dried basil, salt, and black pepper. Stir everything to combine thoroughly.
Transfer the vegetable and quinoa mixture into a 9x13-inch baking dish, spreading evenly.
Cover the casserole with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the top is slightly browned and the casserole is heated through.
Sprinkle the chopped fresh parsley over the casserole before serving.
Let the casserole cool for a few minutes before serving. Enjoy your high protein, hearty vegetable casserole!
Nutrition Facts
Calories |
1743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4353 mg | 189% | |
| Total Carbohydrate | 268.2 g | 98% | |
| Dietary Fiber | 64.4 g | 230% | |
| Total Sugars | 63.8 g | ||
| Protein | 76.1 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 570 mg | 44% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 4726 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
