Darshana Thacker Wendel
Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.



Comments (12)
Can the casserole be frozen once baked or will it get mushy when next thawed out?
I added some parsley and gave it a nice taste!
Thanks for the recipe
Do you cook the quinoa first?
yes, you cook it. Step 1.
Nevermind! I just reread and saw it says dry quinoa so I am assuming it is uncooked.
very good. I first did it with potato on the bottom layer, instead of quinoa, and added some sunflower seed and pomegranate seed in my bowl when I ate it. I like that is can be made as a great base and then things can be added when eaten. I made it with quinoa the second time and just as good! wholesome and healthy and hearty. my husband likes spicy, so he added hot sauce in his bowl.
I was hoping for more…we love all the ingredients, but found the recipe to be rather bland. I added sautéed veggies to use up the leftovers, since the recipe fills a 9×12 dish.
Surprisingly simple and delicious! I used frozen cauliflower and it worked well.
Can I use millet or some other grain instead of quinoa?
I love amaranth, so much cheaper than quinoa and higher in protein, so I make this with amaranth, millet would give the overall dish more texture and a nuttier flavour. That would be a good thing though as like others have said, we found it a bit bland and on the next batches, increased herbs to 3 Tablespoons and a tablespoon of both onion and garlic powder as well
Very delicious and simple! Filling without making me feel heavy.
Tasty, filling and full of goodness! Thanks for sharing.