Vegan casserole
This Vegan Casserole combines lentils, cashews, and whole-wheat bread with savory herbs for a hearty dish. Baked until golden, it's a nutritious option for any meal or holiday gathering.
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.
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.
Vegan casserole FAQ:
The vegan casserole should bake in a preheated oven at 350°F (175°C) for a total of 40-45 minutes. Cover it with aluminum foil for the first 30 minutes, then remove the foil and bake for an additional 10-15 minutes until the top is browned and crispy.
Leftover vegan casserole can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage; it will keep well for about 2-3 months if properly sealed.
If you're looking for a substitute for lentils, you can use cooked quinoa or black beans. Adjust the cooking time as needed, as these alternatives may have different cooking requirements.
The casserole is done when the top is nicely browned and slightly crispy, usually after the final 10-15 minutes of uncovered baking. The mixture should be hot all the way through.
Yes, you can use other nuts such as almonds or walnuts instead of cashews. Keep in mind that the flavor and texture may change slightly, and you may need to adjust the soaking time based on the nut you choose.
Cooking 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.
Nutrition Facts
4 ServingsCalories 590kcal
Protein 36g
Carbohydrates 90g
Fiber 16g
Sugar 7g
Fat 20g
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