Cheesy Vegan Quinoa Casserole with Lentils
User Reviews
5
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Prep Time
45 mins
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Cook Time
20 mins
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Total Time
1 hr 5 mins
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Servings
6 servings
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Calories
194 kcal
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Course
Main Course
Cheesy Vegan Quinoa Casserole with Lentils
Description
This casserole starts by simmering red lentils and quinoa in vegetable broth until the liquid is absorbed. Separately, sweet potatoes are boiled until tender to form the base of a dairy-free cheese sauce with rolled oats, nutritional yeast, tapioca starch, and seasoning including apple cider vinegar, smoked paprika, and onion powder.
Leek, zucchini, and mushrooms are sautéed with garlic powder, thyme, and salt until softened, then combined with the cooked lentils and quinoa in a baking dish. The blended cheese sauce is poured over and spread evenly. Baking at 450°F creates a melty, golden cheese layer atop the casserole.
The dish offers a combination of creamy and hearty textures with pronounced umami and smoky notes from the sauce's spices. It serves as a filling vegan main course or comforting side. Store leftovers in the refrigerator for up to four days and reheat to restore the cheese sauce's melty consistency.
Ingredients
- 1 cup red lentils split
- ½ cup quinoa
- 4 cups vegetable broth low sodium
- 1 ¼ cup leek finely chopped
- 1 cup zucchini diced
- 8 ounce button mushrooms chopped, 227g package
- 1 teaspoon garlic powder
- ½ teaspoon thyme dried
- ½ teaspoon salt or to taste, sea salt
For the Cheese Sauce
- 1 cup sweet potato cubed
- ⅔ cup rolled oats gluten free if preferred
- ¼ cup nutritional yeast
- 3 tablespoons tapioca starch or tapioca flour
- 1 cup water
- 1 teaspoon apple cider vinegar
- 2 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt sea salt
- thyme optional garnish
Instructions
- Preheat your oven to 450°F/232°C.
- In a medium sauce pot, add your lentils, quinoa and veggie broth and bring to a boil. Reduce heat, and let simmer uncovered for 20 minutes stirring occasionally, until liquids are mostly absorbed. (Towards the end of cooking, stir more often.) Set aside.
- Meanwhile, add your diced sweet potato to a small pot, covered with water, bring to a boil and cook until fork tender, approx. 8 minutes. Drain and set aside.
- To a large skillet, add the leek, zucchini, mushrooms, garlic powder, thyme, and salt and sauté over medium-high heat until softened, approx 5 minutes. Stir often to prevent sticking. You should not need any water or oil since the mushrooms will release moisture as they cook.
- Add the cooked quinoa and lentils, plus the sautéed veggies to a 9"x13" (or similar) baking dish and mix well.
- To make the cheese sauce, add your cooked sweet potato, and all remaining cheese sauce ingredients to your blender and process until smooth. Evenly pour the sauce over your lentil, quinoa, and veggie mixture, and sprinkle with more thyme, if you'd like.
- Cover the dish with parchment paper and then aluminum foil and bake for 15 minutes. Then remove the foil/paper and bake another 5 minutes to slightly brown the top. Serve hot.
Notes
- Cooking quinoa and lentils in vegetable broth enhances the dish's flavor.
- Prepare and assemble in advance for quick weeknight meals.
- The casserole is best served fresh; reheat in the oven to remelt the cheese sauce if cooled.
- Leftovers keep refrigerated up to 4 days and reheat well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Calories | 194cal | 10% |
| Carbohydrates | 37g | 12% |
| Protein | 9g | 18% |
| Fat | 2g | 3% |
| Sodium | 691mg | 29% |
| Potassium | 453mg | 10% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 3659IU | 73% |
| Vitamin C | 7mg | 8% |
| Calcium | 42mg | 4% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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