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.
- 14 Jun 2025
- Cook time 50 min
- Prep time 10 min
- 4 Servings
- 13 Ingredients
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.
Ingredients:
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 Facts | |
|---|---|
| Serving Size | 300 grams |
| Energy | |
| Calories 590kcal | 30% |
| Protein | |
| Protein 36g | 24% |
| Carbohydrates | |
| Carbohydrates 90g | 27% |
| Fiber 16g | 41% |
| Sugar 7g | 7% |
| Fat | |
| Fat 20g | 24% |
| Saturated 3.45g | 11% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 16ug | 2% |
| Choline 130mg | 24% |
| Vitamin B1 1.38mg | 115% |
| Vitamin B2 0.43mg | 33% |
| Vitamin B3 5mg | 34% |
| Vitamin B6 0.80mg | 47% |
| Vitamin B9 620ug | 155% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 8mg | 9% |
| Vitamin E 0.94mg | 6% |
| Vitamin K 27ug | 22% |
| Minerals | |
| Calcium, Ca 110mg | 9% |
| Copper, Cu 1.33mg | 148% |
| Iron, Fe 10mg | 89% |
| Magnesium, Mg 130mg | 30% |
| Phosphorus, P 490mg | 39% |
| Potassium, K 1050mg | 31% |
| Selenium, Se 10ug | 17% |
| Sodium, Na 450mg | 30% |
| Zinc, Zn 5mg | 49% |
| Water | |
| Water 140g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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