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
  • Optional:
    • 15 oz Can of Garbanzo Beans, drained and rinsed
    • 1/2 Tbs Extra Virgin Olive Oil
    • 1 tsp Chili Powder
    • Salt to taste


  1. Soak your cashews in water for 12 – 24 hours to allow them to soften.
  2. 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.
  3. Preheat your oven to 375 degrees F, and lightly oil an 8 X 8 inch casserole dish.
  4. In the bowl, mix in the 1.5 cups of vegetable broth and 1/2 tsp garlic powder with your “cheese” sauce.
  5. Rinse your quinoa thoroughly through a strainer, then add to the bottom of your casserole dish, pouring the cheese mixture over. Mix well together.
  6. 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
  7. After 25 minutes, remove the tin foil from the casserole dish and place back in the oven to bake for another 25 minutes uncovered
  8. 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
  9. 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