3 cups cooked quinoa

3–4 cups mixed mushrooms, sliced (cremini, shiitake, shimeji, or preferred variety)

1 small shallot, minced

3–4 cloves garlic, minced

1 sprig fresh rosemary, chopped

3 sprigs fresh thyme

2–3 fresh sage leaves, chiffonaded

Salt and pepper, to taste

Cream Sauce:

1 1/2 cups cashews, soaked overnight or 3–4 hours

1 cup water

1/3 cup nutritional yeast

Juice of 1/2 lemon

4 cloves garlic

1 tsp salt

1/2 tsp white miso paste (optional)

1/2 tsp cracked black pepper

Optional Garnish:

Gluten-free breadcrumbs

Shredded vegan cheese

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Blend all cream sauce ingredients in a high-speed blender until smooth. Adjust seasoning as needed and set aside.
Optional: In a pan, cook mushrooms with 2–3 tbsp water until softened. Once liquid evaporates, sauté with garlic, shallot, rosemary, thyme, sage, salt, and pepper. Set aside.
Preheat oven to 350°F (175°C). Grease or line a baking dish.
In the dish, combine cooked quinoa and sautéed mushrooms. Pour cream sauce over and gently mix until evenly coated.
If desired, sprinkle with gluten-free breadcrumbs and vegan cheese.
Bake 20–25 minutes, until the top is lightly golden. Serve hot.

Make nut-free by using sunflower seeds or a tofu-based sauce.

Add spinach, kale, or zucchini for more vegetables.

For a heartier bake, stir in cooked lentils or chickpeas before baking.

Enhance flavor with smoked paprika or a splash of tamari in the sauce.

Freeze baked dish up to 2 months; thaw overnight before reheating.