Instructions

• Preheat oven to 375°F (190°C).
• Rinse 1 cup white quinoa under cold water. In a saucepan combine the rinsed quinoa and 1.5 cups water; bring to a light boil, then cover, reduce heat to low, and simmer 15–20 minutes or until the liquid is absorbed. Remove from heat, keep covered 5 minutes, then fluff with a fork.
• While the quinoa cooks, prepare the vegetables: dice 1 yellow onion, 1 green bell pepper, and 8 oz. mushrooms; mince 4 cloves garlic; chop 1 cup fresh baby spinach; dice 3 roma tomatoes; chop 2 Tbsp fresh basil and set aside for serving.
• Heat a large skillet over medium-high. Add the diced onion, bell pepper, and mushrooms. If you prefer a no‑oil sauté, add about 3 Tbsp water or broth to the skillet to prevent sticking. Sauté 7–8 minutes, stirring occasionally, until the vegetables are softened.
• Add the minced garlic, chopped spinach, and 2 tsp Italian seasoning to the skillet. Stir and sauté 1–2 minutes, until the garlic is fragrant and the spinach has wilted. Turn off the heat.
• In a large mixing bowl combine the cooked quinoa, the sautéed vegetables, the 15 oz. can tomato sauce, the diced roma tomatoes, and 3/4 cup vegan mozzarella shreds. (If you want some cheese visible on top, reserve a small portion of the 3/4 cup before stirring and set it aside for sprinkling.)
• Spread the mixture evenly into a 9x13-inch baking dish and gently press down. If you reserved any cheese, sprinkle it over the top now.
• Bake for 25 minutes. Remove from the oven and let the casserole rest 5–10 minutes to set.
• Garnish with the chopped 2 Tbsp fresh basil before serving.