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Cheesy Vegan Quinoa Casserole with Lentils
5 from 12 votes

Cheesy Vegan Quinoa Casserole with Lentils

Cheesy Vegan Quinoa Casserole blends red lentils, quinoa, sautéed vegetables, and a creamy, plant-based cheese sauce made from sweet potatoes and nutritional yeast. The casserole bakes to a golden-topped, hearty texture with a savory depth from herbs and spices.

Prep Time
45 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 6 servings
Calories: 194 kcal
Course: Main Course
Cuisine: American, Canadian

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

    Cup of Yum
  1. Preheat your oven to 450°F/232°C.
  2. 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.
  3. 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.
  4. 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.
  5. Add the cooked quinoa and lentils, plus the sautéed veggies to a 9"x13" (or similar) baking dish and mix well.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 194

% 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.