Sweet Potato Spinach Quinoa Casserole – Vegan gluten free entree for Passover or anytime, topped with a rich coconut-saffron “gratin” sauce.
Developing a vegan entree for Passover is tough business. My vegan guests deserve an entree at the Seder table, but finding one that is flavorful enough for a holiday is a real challenge. Over the past couple of Passovers I’ve given myself the task of coming up with a vegan entree option that isn’t just an afterthought, but something truly comforting and filling. When you remove meat and dairy, then apply Passover restrictions to your list of options – there’s not a whole lot left to work with! Never one to shy away from a challenge, I put on my thinking cap and came up with something pretty amazing. Vegan or not, this casserole is really, really delicious!
This recipe was inspired by my Dairy Free Saffron Scalloped Potatoes, which are made with a delectable coconut milk and saffron-based sauce. It has the creaminess of a dairy dish with the exotic flavor of saffron, which elevates it to something truly special. To make the dish more filling, I sandwiched a layer of quinoa and spinach between the roasted sweet potato slices, topped it with sauce, then baked and broiled it gratin-style. The quinoa provides Passover-friendly protein and makes the dish more hearty overall. This recipe is something I’ve been developing in my head over a the course a few weeks, knowing that all of the ingredients are tasty and should work well together. Even so, I wasn’t sure it would work until I tested it– then retested it– then tested it again, because I couldn’t stop eating it! This Sweet Potato Spinach Quinoa Gratin is really unique, and it’s also a very pretty dish. It’s definitely worth a try as a vegan option for the Seder table, or for Meatless Monday, or just because. Enjoy!
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Sweet Potato Spinach Quinoa Gratin
6 servings
15 minutes
1 hour
Parve
Description
Vegan gluten free entree for Passover or anytime, topped with a rich coconut-saffron “gratin” sauce.Ingredients
- 2 whole large orange sweet potatoes (2 lbs. total) peeled and sliced into rounds 1/8 inch thick
- 1/4 cup olive oil
- 1 cup quinoa
- 2 cups low sodium vegetable broth
- 3 cups spinach, roughly chopped
- 1 pinch saffron threads (make sure it’s good quality saffron - it’s much more expensive, but the cheap stuff has no flavor)
- 2 tbsp hot water
- 2 tbsp non-hydrogenated margarine
- 1 tbsp potato starch
- 14 oz full fat coconut milk (1 can)
- 1 tsp salt
- 1/2 tsp finely minced garlic (or ¼ tsp garlic powder)
- 1/4 tsp cayenne pepper (adds heat – use less if spice sensitive)
Recipe Notes
You will also need: 2 baking sheets, mesh colander, mortar and pestle, 8x8 inch metal baking pan, small saucepan, whisk, ladle
Note: Although the photos in this recipe use a glass dish, please use a metal baking pan here, as it's safer for broiling-- or, if you use a glass dish, skip the broil and simply bake until it's browned.
Instructions
- Preheat oven to 400 degrees. Spread the sweet potato slices across two lightly greased baking sheets. Toss each sheet of slices with 2 tbsp extra virgin olive oil to lightly coat the slices.
- Roast the sweet potatoes for 20 minutes in the oven, stirring the potatoes and turning each baking sheet around once during cooking, until slices are tender and starting to caramelize.
- While sweet potatoes are roasting, rinse the quinoa out well in a mesh colander until water runs clear. Combine rinsed quinoa and low sodium vegetable broth in a pot and bring to a boil. Reduce to a simmer, cover the pot, and cook for about 15 minutes, stirring occasionally, until broth is absorbed and quinoa is tender/fluffy. When the quinoa is finished cooking, quickly open the pot and add the roughly chopped spinach on top of the cooked quinoa. Recover the pot and let it rest for 5 minutes while the spinach wilts on top of the quinoa. Stir the spinach into the quinoa. Reserve.
- After sweet potatoes are removed from the oven, reduce heat to 350 degrees F. Reserve the sweet potato slices. Grind the saffron threads in a mortar and pestle to a powder. Add 2 tbsp of hot water to the ground saffron and let it soak for a few minutes.
- Lightly grease an 8x8 inch baking dish. Place half of the sweet potato slices in a thin layer on the bottom of the dish, with each slice overlapping the next.
- Spread the cooked quinoa/spinach mixture over the first sweet potato layer.
- Make a top layer with the remaining sweet potato slices.
- In a small saucepan, melt 2 tbsp non-hydrogenated margarine over medium heat. Whisk in 1 tbsp potato starch to form a thick paste.
- Slowly whisk in the coconut milk. Whisk in the salt, garlic, cayenne pepper, and the reserved saffron water. Heat the sauce over medium, whisking frequently, until it boils and thickens into a golden yellow sauce. Reduce heat to low and keep warm.
- Pour the sauce over the layer of sweet potatoes, using a ladle or large spoon to make sure the potatoes are evenly covered with sauce.
Place dish in the oven and bake covered for 20 minutes until heated through. Remove the foil and turn on your broiler. Place your baking dish 6 inches below the broiler. Broil the casserole for a few minutes until the top is nicely, evenly browned. Note - if you use a glass baking dish, skip the broil and simply bake until it's lightly browned on top. Serve warm.
Paula Bute says
May 19, 2019 at 8:40 pmI planned on making this for Passover but never got around to it. I made it for dinner tonight and it was delicious. I don’t have a mortar & pestle so I did the best I could with a spoon & ceramic bowl. My first time using saffron and coconut milk. The sauce did spill over so next time I will put a baking sheet under it in the oven. Will absolutely make this again. It was a big hit. Thank you for the recipe.
Ilana says
April 19, 2019 at 8:19 pmI was looking for a gluten-free vegan Passover recipe — a tall order, I know — and came across this dish. It was easy to make and was a huge hit! Even the meat eaters in the crowd loved it! Despite the copious amounts and variety of foods were served, this dish was devoured! Not only was I asked to share the recipe, but I was asked if I could bring it for the second seder tomorrow night. Thanks!
Jennifer says
January 28, 2019 at 6:01 amThis is a great recipe! Especially for a pot luck type of event as it can be served hot or at room temp? My only recommendation is to have the sauce settle a bit into the dish so people can see the sweet potatoes.
Jill Evans says
November 26, 2018 at 3:19 pmUniquely delicious! With every bite, I fell more in love with this dish, as did everyone else at the table. I need to seek out more saffron rich recipes. Thanks Tori!
Tori Avey says
November 26, 2018 at 3:34 pmFantastic Jill! So happy to hear that.
Khaleesi says
September 25, 2018 at 10:27 amThis sounds delicious and perfect for the dish I am looking to make for a sick friend allergic to so many things. I have the saffron but no mortar or pestle. Can I grind in a processor or just use the strands as they are? What can you suggest as alternative? Thank you.
Tori Avey says
September 26, 2018 at 12:43 pmYou can skip grinding them, but do not skip the soaking step.
Sue says
September 4, 2018 at 7:01 amMy family is not a big fan of saffron or tumeric. Can I omit the spice? Or is there something more mild or common that I could substitute? The sweet potato, spinach and quinoa combo sounds great!
Tori Avey says
September 4, 2018 at 9:16 amHi Sue! Saffron is integral to the overall flavor, it imparts a cheesiness to the sauce. You could try adding a bit of nutmeg to make it more like a béchamel sauce, but it might lack the buttery flavor of the original, which relies on saffron to enhance the savory flavor. As I haven’t tried it myself I can’t say for certain.
Anne says
April 2, 2018 at 7:18 amI just deiscovered your website – and this recipe – while searching for vegetarian, gluten free entrees that could be used for Passover. It exceeded all expectations and was enjoyed by everyone. I made it a week ahead, baked it completely, and then froze. It reheated well and was delicious! Definitely a keeper – thank you!
Tori Avey says
April 2, 2018 at 11:18 amFantastic Anne! Thank you for letting me know you and your guests enjoyed it, and that it froze well for you.
Denise says
March 28, 2018 at 2:48 pmYour website shows a pyrex dish under the broiler. I thought you were not supposed to broil in pyrex.
Tori Avey says
March 28, 2018 at 4:15 pmHi Denise, thank you for the heads up. I have never had an issue broiling with Pyrex, as I generally only broil to brown at the very end of cooking for less than 5 minutes– I never leave it under the broiler very long. But you are right, it is probably safer to use a metal baking pan instead– or skip the broiling step. I’ll note it in the recipe.
Cara Sherman says
March 28, 2018 at 8:19 amHi, if we need to use ground saffron how much would we use and would the process change at all?
Tori Avey says
March 28, 2018 at 9:40 amHi Cara, I don’t recommend ground saffron here– good quality saffron comes in threads, and the ground kind is often cut with less expensive spices which reduce the potency and flavor. If it’s your only option you can try 1/8 tsp, and stir it directly into the sauce (no need to add it to water first). Taste the sauce and adjust for flavor, adding more seasoning to taste if desired. Good luck!
lisa says
March 25, 2018 at 11:53 amI would like to try this recipe but can’t get Kosher for Passover margarine. What can I use instead?
Tori Avey says
March 25, 2018 at 12:01 pmIf you can find buttery flavored coconut oil, try that! Otherwise regular coconut oil will work, but it won’t turn out quite as creamy flavored. Important if you are subbing these ingredients to taste the sauce after it thickens, and adjust the seasoning to taste.
Judy W says
February 26, 2018 at 8:12 amHi Tori,
My son recently went vegetarian and I am looking to make this for upcoming passover. I do a lot of my cooking in advance so that I am not crunched before the 1st Seder. If one were to make this a day ahead of time and put it in the fridge would you leave the sauce for the day of and make everything else?
Tori Avey says
February 26, 2018 at 11:09 amYou can roast the potatoes ahead and also make the quinoa spinach filling, stored separately. Definitely wait until the day of to make the sauce, assemble and bake.
Diana Syverud says
January 1, 2018 at 8:08 amI just made this gratin for a New Years Eve dinner I hosted! It was incredible! Several people asked me what kind of cheese I used! It was so quick and easy except I started snacking on the sweet potato chips and had to make another batch. It is rare I do not alter a recipe but this one is perfect! My vegan friends (and omnivores) all loved it!
Batia says
November 28, 2017 at 6:43 amHi. This recipe looks wonderful, I am planning on making it for this Shabbat. I don’t have potato starch on hand, I am wondering if I can use brown rice flour instead. If so, would I use the same quantity? If brown rice flour wouldn’t work, what can I use instead of potato starch?
Thank you in advance.
Your recipies are great
Ashley at ToriAvey.com says
November 28, 2017 at 4:17 pmHi Batia, Tori’s assistant Ashley here. I’m not sure how to sub correctly using brown rice flower since we haven’t tried it, but cornstarch is typically the best sub for potato starch. Hope this helps!
Hanora says
November 13, 2017 at 2:10 pmThis recipe looks and sounds delicious. I will definitely make it. One question, why is it so high in sodium?
Tori Avey says
November 13, 2017 at 11:28 pmHello Hanora, thank you for pointing that out. The calories were calculated with traditional broth, not low sodium broth. I updated the ingredient to low sodium and it decreased the daily value of sodium by 12%, which is more accurate. Hope that helps!
CM says
November 3, 2017 at 11:40 amThis is fantastic, and has such a unique, warm, aromatic flavour. The cayenne adds heat but is not spicy – it is essential I think! Next time I would make just a bit extra sauce, and mix the sauce with the quinoa before assembling as I found that it didn’t permeate very well.
Sophia says
September 19, 2017 at 12:43 pmHi,
Just discovered your site! Great blog! Lovely sounding recipes.
I’m in the UK. I was wondering what the weight of the spinach should be?
I don’t have my cups with me at the moment and would love to make this for tomorrow night.
Thanks in advance!
Tori Avey says
September 19, 2017 at 8:08 pmHi Sophia! I’m just guessing here, but I think about 5 ounces of spinach should do it. A little more or less won’t hurt, it’s a forgiving filling. 🙂
beth says
September 15, 2017 at 9:27 amthis sounds delicious but I can’t use the coconut milk , what can I substitute for it?
Ashley at ToriAvey.com says
September 15, 2017 at 12:19 pmHi Beth, Tori’s assistant Ashley here. Unfortunately, I’m not aware of another dairy free substitute for coconut milk that would give the same results.
Naomi says
September 14, 2017 at 9:08 amThis looks like an amazing recipe but I have a vegetarian that doesn’t like quinoa, can I use brown rice instead?
Ashley at ToriAvey.com says
September 14, 2017 at 9:15 amHi Naomi, Tori’s assistant Ashley here. We haven’t tried this recipe with brown rice, but I think it would work as a substitute.
Nicole Genetin says
August 9, 2017 at 4:41 pmThis is my all time favorite dish and I cook a lot. Wow I could eat this every day.
lou Lukas says
April 18, 2017 at 5:24 amI was so surprised by the complexity of the dish. The garlic, and red pepper add layers of punchy flavor over the sultry coconut milk and saffron base. I increased the spinach, and sprinkled just a little crumbled goat cheese (not for the vegans) and a couple shreds of shredded coconut to make the top a little more interesting.
Stacey Rosen says
April 4, 2017 at 1:29 pmThis sounds delicious. However I have not been able to find any kosher for Passover vegetable broth. I have looked everywhere. Any suggestions or substitutions? I love your vegetarian chicken soup and want to make it for my veg guests, but again, can’t find the broth.
Tori Avey says
April 12, 2017 at 2:30 pmHi Stacey– the only suggestion I have would be to make your own vegetable broth in advance.
Mya says
December 31, 2016 at 3:17 pmWhere would I get saffron?
Ashley at ToriAvey.com says
January 9, 2017 at 10:12 amHi Mya, Tori’s assistant Ashley here! Most major supermarkets and ethnic food markets carry saffron now. Be sure what you’re buying is high quality. It can be pricey, but is definitely worth the cost when it comes to flavor.
Beth says
October 6, 2016 at 11:34 amI made this for Rosh HaShanah. My vegan cousin — and everyone else — loved it! Thanks.
Marry says
May 9, 2016 at 9:15 pmI too was a tiny bit skeptical that this would be good. This was soooo good! I halved the recipe and used a lot of Kale instead of spinach which I put on top of the quinoa after 10 min. I also used 1 T of hot veggie broth instead of hot water. Since we had no vegan or Passover restrictions I used cornstarch and butter. Great recipe Tori, thanks!
Charlotte Hegwer says
April 25, 2016 at 6:00 pmThank you for your recipes.
Tori Avey says
May 12, 2016 at 9:51 pmThank you for reading, Charlotte!
Charlotte Hegwer says
April 25, 2016 at 5:58 pmI made the recipe for Vegeterian son for 2nd night Seder. He felt dish was a little bland and added some siracchi sauce to spice the dish. If I make again I will add onion to the quinoa and more garlic to add flavor. Coconut sauce is excellent.
Lynn Dils says
April 25, 2016 at 9:41 amMade this for our Passover Seder yesterday and it is really flavorful; will make again… thank you!
Rosemarie says
April 24, 2016 at 5:52 amHi again! I did find the saffron and made this for the Seder. I doubled the ingredients (except for the saffron and water because I forgot to double). It was perfect for a 13×9 casserole! I ended up with some extra sweet potatoes and quinoa that didn’t go in the casserole, but I rather have extra than not enough! Everyone loved it, thank you! PS-canned coconut milk in the Asian food section was perfect. I don’t know if the refrigerated coconut milk would have worked the same.
Tori Avey says
April 24, 2016 at 10:24 pmSo happy it turned out well.
Judi Basskin says
April 23, 2016 at 1:55 pmThis casserole was a HUGE hit with the vegans and non-vegans at our Passover Seder! I will be making this dish often. By the way, I made it a few days before Passover and froze it. It reheated beautifully, no issue with the coconut milk separating!
Tori Avey says
April 24, 2016 at 10:27 pmFabulous Judi! And thank you for reporting back re: freezing, that will definitely help others.
Rosemarie says
April 18, 2016 at 6:55 pmI couldn’t find saffron. Can I use turmeric or something else instead of saffron? Also, can I double the recipe for a 13×9 casserole?
Tori Avey says
April 20, 2016 at 10:50 amHi Rosemarie, I haven’t tested this with turmeric. It will probably be good in terms of flavor, but it won’t be quite as “special” as the flavor that comes from saffron. Yes you can double it for a larger casserole but you might not need to double the sweet potatoes, I’m thinking 3 pounds would probably be plenty. I haven’t tested it though so can’t say for certain.
Susan Goldberg says
April 18, 2016 at 8:47 amI’d love to make this today for seder ,,,, can I freeze it?
Tori Avey says
April 18, 2016 at 10:52 amSusan, I have never frozen this recipe so I can’t say if it will work out or not. If I were going to try it, I wouldn’t freeze it with the sauce. Instead I would assemble it, cover and freeze, then defrost and add the sauce before baking. I doubt the coconut sauce will freeze well, but that’s just a guess.
Ronna says
April 13, 2016 at 7:04 amMy vegan son loved this. He said the sauce made the dish. Thanks for the recipe. It’s been a challenge to find things my daughter especially will also eat. It’s a keeper
Susan Berman says
April 13, 2016 at 2:35 amThere are some in the family with an allergy to coconut. Can you recommend any substitute?
Thanks!
Tori Avey says
April 14, 2016 at 1:16 pmHi Susan– unfortunately the coconut flavor is really central to this dish. You could make it with a cashew cream, perhaps, but I haven’t tested it and I think that the lack of coconut flavor might render the sauce rather bland.
Nori says
April 19, 2016 at 8:19 amI do not have access to kosher for passover coconut milk and I just made this without; I added sauteed onions, peppers and extra garlic to the quinoa. I am sure it does not taste like the original, but it is DELICIOUS! I am going to make it the vegetarian option for our community ( fleisich) seder.
Tori Avey says
April 19, 2016 at 12:20 pmFabulous Nori! Thank you for sharing your version, I’m sure it will be helpful to others.
LP says
April 25, 2016 at 1:38 pmI’m on a high carb, low fat, plant-based diet. Instead of high-fat coconut milk, I use almond or cashew milk + a teaspoon of coconut extract. The result tastes like it was made with coconut milk, but I eliminated most of the fat.
Laurie says
May 2, 2016 at 8:20 pmI used almond milk, plus coconut extract instead of coconut milk. I also left out the oil and margarine. The dish turned out fantastic! I’ll definitely make it again, but I’ll use less cayenne next time. I think the cayenne overpowered the saffron.