Creamy Lentil and Vegetable Bake (Vegan, Gluten-Free)
User Reviews
4.9
Creamy Lentil and Vegetable Bake (Vegan, Gluten-Free)
Description
The Creamy Lentil and Vegetable Bake brings together a medley of roasted vegetables—cauliflower, sweet potato, and carrots—with a creamy French green lentil mixture. The cashew cream, made from soaked cashews blended with garlic, nutritional yeast, lemon juice, and seasoning, adds richness without dairy. Lentils are cooked with sweet onion, garlic, vegetable broth, thyme, tahini, white miso paste, and balsamic vinegar, contributing layers of savory flavor and creaminess. Roasting vegetables at 400°F until browned provides sweetness and a tender yet firm texture.
Balanced textures come from the soft lentils and creamy sauce against the roasted vegetable pieces. This bake works well as a comforting main or alongside grains and leafy greens. The umami from miso and tahini enriches the dish's plant-based ingredients, while lemon juice brightens the overall flavor profile.
Key tips include soaking cashews thoroughly for a smooth cream and roasting vegetables evenly by tossing midway. Using quality balsamic vinegar ensures a richer glaze in the lentil mixture. Variations in lentil weight can affect cooking times; adjust accordingly.
Ingredients
Cashew Cream
- 1 cup cashews raw, soaked for 1 hour in boiling water
- 1/2 cup + 2 tablespoons (~150 mL) water
- 2 garlic cloves
- 2 tablespoons nutritional yeast
- 1½ tablespoons lemon juice freshly squeezed
- 1/2 teaspoon sea salt plus more to taste
- black pepper freshly ground, to taste
Roasted Vegetables
- 1 cauliflower cut into florets, large head
- 1 sweet potato peeled, large
- 6 carrot peeled, medium
- 2 tablespoons olive oil or avocado oil
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
Creamy Lentils
- 1 1/2 tablespoons olive oil
- 1 sweet onion diced, large
- 6 garlic minced, cloves
- 1 ½ cups French green lentils (also known as Puy lentils*)
- 4 cups vegetable broth or water
- thyme sprigs handful
- 1/4 cup tahini
- 2 tablespoons White miso paste or yellow miso paste
- 2 tablespoons balsamic vinegar high-quality
Instructions
- Cover the cashews with boiling water and allow to soak for 1 hour. When done soaking, drain well and rinse.
- Preheat the oven to 400°F/205°C. Line two large sheet pans with parchment paper (optional, but for easy cleanup).
- Prepare the vegetables. Cut the cauliflower into florets, and chop the peeled sweet potato into roughly equal size as the florets. Chop the carrots into slightly smaller pieces than the sweet potato (they take longer to cook). Toss the vegetables with the oil and generously season with salt and pepper. If the veggies seem dry, add a bit more oil as needed. Spread the veggies out in a single layer on the prepared sheet pans. Roast in the oven until they are browned in some spots and soft, tossing once during cooking, about 25 to 30 minutes. Reduce the oven temperature to 350°F/175°C (or turn off until ready to assemble the bake).
- While the vegetables are roasting, cook the lentils. Heat a deep sauté pan or Dutch oven over medium heat and add the 1 1/2 tablespoons olive oil. Add the diced sweet onion and cook until lightly browned, 5 to 7 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 2 minutes.
- Deglaze the pan with the vegetable broth or water, and then add the French green lentils and thyme sprigs. Bring to a boil, and then reduce to a rapid simmer. Simmer until most of the liquid is absorbed and the lentils are tender but still al dente, 25 to 30 minutes. Remove the thyme sprigs and add the tahini, miso paste, and balsamic vinegar. Stir well to combine and taste for seasonings, adding salt or pepper as desired.
- While the vegetables are roasting and the lentils are cooking, make the cashew cream. To a high-powered blender or food processor, add the soaked and drained cashews, water, garlic, nutritional yeast, lemon juice, 1/2 teaspoon sea salt and black pepper to taste. Blend until smooth and creamy. If you need a bit more water to blend the cashews, add 1-2 more tablespoons. You can also prepare the cashew cream a few days in advance, if desired.
- Assemble the bake: If the oven is off, heat it 350°F/175°C. Layer the roasted vegetables on the bottom of a 13×9-inch baking pan or 3-liter casserole (or in two smaller baking pans). Top with the cooked lentils and then pour the cashew cream on top, smoothing it out over the entire surface. Bake for 20 minutes, until warmed through. If desired, turn on the oven broiler and broil for a minute or two until the cashew cream is browned in some spots.
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
Notes
- Soak cashews for at least one hour in boiling water to ensure a smooth and creamy cashew cream.
- Use a better quality balsamic vinegar instead of inexpensive ones to avoid a harsh alcohol flavor and to gain a richer, sweeter taste.
- French green lentils vary in weight by brand; check and adjust cooking times accordingly for the best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 51g | 17% |
| Protein | 18g | 36% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 312mg | 13% |
| Potassium | 1104mg | 23% |
| Fiber | 17g | 68% |
| Sugar | 10g | 20% |
| Vitamin A | 13696IU | 274% |
| Vitamin C | 44mg | 49% |
| Calcium | 102mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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