While I don’t usually make resolutions in January, I have joined the resolutions bandwagon this year and made it a priority to be better at self-care, specifically with being more active. To ensure I am giving my body what it needs to be stronger, I have also accompanied this resolution to include nutritious meals before and after my workouts. The recipe I am sharing with you today is just one example of a great post workout meal I have found. The quinoa and vegan cheese sauce bring a lot of protein and iron when you need it most, combined with the broccoli and chickpeas to give you fiber and a wealth of vitamins that will help stabilize your recovery. Not much of a vegan fan? Try this recipe out with regular cheese and chicken!
Makes: 4 Servings
Vegan Cheese Sauce
- 1 Cup Soaked Raw Cashews (will want to soak in water for 12 – 24 hours)
- 1 Cup Sweet Potato Puree
- 1/4 Cup Nutritional Yeast
- 1/2 Cup Vegetable Broth or Water
- 1/2 tsp Salt
- 1 tsp Apple Cider Vinegar
- 1 Cup Quinoa, uncooked
- 1 Cup Vegan Cheese Sauce (ingredients listed above)
- 1.5 Cups Vegetable Broth
- 4 Cups Broccoli, chopped
- 1/2 tsp Garlic Powder
- 15 oz Can of Garbanzo Beans, drained and rinsed
- 1/2 Tbs Extra Virgin Olive Oil
- 1 tsp Chili Powder
- Salt to taste
- Soak your cashews in water for 12 – 24 hours to allow them to soften.
- Once done, drain the water and place your cashews in a high-speed blender along with the sweet potato puree, nutritional yeast, vegetable broth, apple cider vinegar and salt. Blend until smooth and place your “cheese” sauce in a medium bowl.
- Preheat your oven to 375 degrees F, and lightly oil an 8 X 8 inch casserole dish.
- In the bowl, mix in the 1.5 cups of vegetable broth and 1/2 tsp garlic powder with your “cheese” sauce.
- Rinse your quinoa thoroughly through a strainer, then add to the bottom of your casserole dish, pouring the cheese mixture over. Mix well together.
- Place the broccoli florets on top of the quinoa and press them down. Cover the casserole dish completely with tin foil and bake at 375 degrees F for 25 minutes
- After 25 minutes, remove the tin foil from the casserole dish and place back in the oven to bake for another 25 minutes uncovered
- Optional but delicious step: crispy garbanzo beans are wonderful served on top of this dish, so to make just lightly drizzle garbanzo beans on a sheet pan with some olive oil and seasoning, and place in the oven with your casserole dish for that last 25 minutes
- Remove both pans from the oven, letting sit for 15 minutes, and serve with the garbanzo beans on top of the casserole.
Nutritional Information (per serving): Calories 326 / Protein 14 g / Carbs 38 g / Fat 13 g / Sodium 338 mg / Sugar 6 g
Credit: Fit Foodie Finds