“Cheesy” Vegan Mushroom Quinoa


“Cheesy” Vegan Mushroom Quinoa

Serves 3 as a main dish; 6 as a side dish

Packed with nutrition and a garlicky cheese flavor, this vegan recipe will even please carnivores. :)


  • 1/2 C uncooked quinoa
  • 2 tsp. coconut oil
  • 1 baby bok choy, chopped
  • Handful washed kale leaves, stems removed (optional)
  • 1 cup mushrooms, chopped
  • 1 (15.5 oz) can cannellini beans, drained and rinsed
  • 3/4 tsp. garlic powder
  • 3/4 tsp. coriander
  • 1/4 cup nutritional yeast
  • Salt & cracked pepper to taste


1) Cook quinoa according to package directions.

2) In a large wok or pan, add the coconut oil, bok choy, kale, mushrooms, beans, and the garlic powder and coriander. Sauté over medium heat a few minutes, or until kale is wilted and the mushrooms and bok choy are softened.

3) Add cooked quinoa and nutritional yeast into the wok and stir. Add salt and cracked pepper to taste.


Be sure to check out the original post with lots more photos/commentary: “Cheesy” Vegan Mushroom Quinoa.


  1. 2

    Just made the Mushroom Quinoa – with a few alterations to accommodate what I had on hand. Even my 2 boys (9 and 4) enjoyed it! Thanks.

  2. 4

    This sounds amazing! I believe we’ll be having this for dinner one night this week. My son and I are exploring a mostly vegan diet – eliminating all dairy, red meat and foul from our diets. For now we’ll eat organic fish and eggs a few times each week. (That feels right for us.) I love the nutritional yeast, and love the quinoa-kale combination. Thank you for sharing!

  3. 5

    If I don’t have the nutritional yeast will that affect the taste of the dish? Will it still be good without it?

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