Vegan casserole
Discover a flavorful Vegan Casserole made with hearty lentils, crunchy cashews, and a medley of vegetables and spices. This easy-to-follow recipe combines whole-wheat bread, savory vegetable broth, and aromatic herbs like sage, thyme, and rosemary for a comforting holiday dish that even non-vegans will love.
Cook time 50 min
Prep time 10 min
Ingredients:
2 cups lentils1/2 cup cashew
4 slices whole-wheat bread
1.50 cups vegetable broth
1 tbsp yeast
1 stalk celery
1 onion
3 tbsp olive oil
1 tsp sage
1 tsp dried thyme
1 tsp rosemary
1 dash black pepper
1 dash salt
This Vegan Casserole is a hearty, comforting dish that's perfect for your holiday table. Packed with lentils, cashews, whole-wheat bread, and a blend of savory herbs, this casserole is a delicious and nutritious option for both vegans and non-vegans alike. It's simple to prepare, full of flavor, and sure to be a hit.
Instructions:
- Rinse the lentils thoroughly under cold water.
- In a medium saucepan, place the rinsed lentils and cover with water. Bring to a boil, then reduce heat and let simmer for about 25-30 minutes, or until the lentils are tender but not mushy. Drain and set aside.
- Preheat your oven to 350°F (175°C).
- Soak the cashews in hot water for about 10-15 minutes to soften. Drain and set aside.
- Dice the celery and onion finely.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced celery and onion and sauté until they are soft and translucent, about 5-7 minutes.
- Cut the whole-wheat bread into small cubes, about 1/2 inch in size. Spread the bread cubes on a baking sheet and toast in the preheated oven for about 10 minutes until they are slightly crunchy.
- In a blender or food processor, combine the soaked and drained cashews, 1/2 cup of the vegetable broth, nutritional yeast, sage, thyme, rosemary, a dash of black pepper, and a dash of salt. Blend until smooth and creamy.
- In a large mixing bowl, combine the cooked lentils, sautéed celery and onion, toasted bread cubes, and the cashew cream mixture.
- Gradually add the remaining 1 cup of vegetable broth and mix well. The mixture should be moist but not too watery. Adjust seasoning with additional salt and pepper as needed.
- Lightly grease a 9x13 inch baking dish with 1 tablespoon of olive oil. Spread the lentil mixture evenly in the dish, pressing down gently to ensure it's compact.
- Drizzle the remaining 1 tablespoon of olive oil over the top of the casserole.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the top is nicely browned and slightly crispy.
- Remove the casserole from the oven and let it cool for about 10 minutes before serving to allow it to set.
Tips:
- Make sure to cook the lentils until they are tender but not mushy. This will help maintain a good texture in the casserole.
- Soak the cashews in hot water for at least 30 minutes to help soften them, making them easier to blend into a creamy mixture.
- Toast the whole-wheat bread slices before cutting them into cubes to give them a nice, crunchy texture.
- Feel free to customize the vegetables in the casserole; adding carrots, mushrooms, or bell peppers can enhance the flavor and nutritional value.
- Let the casserole rest for about 10 minutes after baking to allow the flavors to meld together.
Your Vegan Casserole is now ready to serve! This savory, herb-infused dish brings together the best of fall flavors in a healthy, plant-based meal. It's perfect as a main dish or a side, and is sure to satisfy guests of all dietary preferences. Enjoy the flavors of the season with this delicious casserole.
Nutrition per serving
4 ServingsCalories 590kcal
Protein 36g
Carbohydrates 90g
Fiber 16g
Sugar 7g
Fat 20g
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