I love a good casserole. I’m from the Midwest, so casseroles are my love language. It’s hard to find a vegan casserole that’s also semi-healthy. I love vegan cheese as much as the next person. But, I don’t want to eat processed vegan cheese that often. This recipe is vegan comfort food that has a whole foods feel. I love making this on Sunday and eating the leftovers throughout the entire week.
The base ingredients are potatoes, zucchini, eggplant/squash, and lentils. The standout feature of this recipe is the creamy sauce on top. The sauce is essentially a vegan gravy and it’s absolutely amazing. This recipe is also easily customizable.
If you don’t like zucchini and eggplant then just replace those with your favorite veggies. I have tried this with butternut squash and it was equally tasty.
For this recipe, you will need:
- Eggplant (or squash).
- Lentils (dry or canned).
- Soy milk.
- Nutritional yeast.
- Diced tomatoes (canned).
- Yellow onion.
- Vegetable stock.
- Parchment paper or nonstick spray.
- Baking sheet.
- Rectangular casserole dish.
Before the casserole can be assembled, you need to prepare the fillings. Cook the lentils according to the package instructions. I boil mine in vegetable stock/broth and add seasoning. I cube the potatoes and the other veggies; then I add salt and garlic powder. I recommend roasting the veggies at 425 degrees for 12-15 minutes on each side. The cream sauce on top is only a few ingredients. To make the sauce, you create a roux with butter and flour. Then you add in the milk and spices. It’s really that easy! Once all of the parts are prepared, you can put together the dish. I either spray the dish or use parchment paper. First, I put the potatoes and veggies down. After that, I add the lentils. The sauce goes on top and you bake the casserole at 400 degrees for 15-30 minutes. You can use any type of potato. Also, if you want to jazz it up – you can add vegan cheese and meatless crumbles.
This recipe is inspired by: Food By Maria’s Plant Based Moussaka Recipe .
The Ultimate Vegan CasseroleCourse: Main DishCuisine: American, Vegan, SouthernDifficulty: Easy
They said it couldn’t be done. This is a hearty vegan casserole that is decadent and filling, yet also healthy and full of plant-based goodness.
- Roasted Veggies
2-3 large potatoes russet or sweet, cubed
1 large eggplant (can substitute squash)
2 large zucchinis (can substitute carrots)
1 tbsp olive oil (optional)
1/4 tsp salt
1 tsp garlic powder
1/2 yellow onion, chopped
1 tbsp minced garlic
2 cups dry lentils
4 cups vegetable stock
1 15 oz can diced tomatoes
3 tbsp taco seasoning
1/4 tsp salt
1/4 tsp paprika
1 tsp dry oregano
season to taste
2-4 tbsp vegan butter earth balance
1 tbsp nutritional yeast
3 tbsp flour
3 cups soy milk
dash of salt and pepper
1/4 tsp paprika
season to taste
- Preheat oven to 425 degrees Fahrenheit. Cube veggies and potatoes. Place on a greased baking sheet and bake for 12-15 minutes on each side.
- Prepare the lentils in a large pot while the veggies are in the oven. Cook according to package instructions, using vegetable stock instead of water. Once they are done cooking, add in the onion, seasonings, and tomatoes. Set aside.
- In a saucepan over medium heat, melt the vegan butter. Add the flour to the butter and mix very quickly to avoid clumps. Slowly add soy milk and reduce heat. Season to taste and stir until desired texture is achieved.
- Lower the oven temperature to 400 degrees Fahrenheit. Grease or line a casserole dish. At the bottom, place the potatoes and veggies. Then add the lentils. Pour the sauce on top. Bake for 20-30 minutes with foil on top. Bake for another 5 minutes without foil. Serve and enjoy!
- I’ve tried many variations and carrots and squash are great substitutes for the zucchini and eggplant.
- For the lentils, you can use Italian seasoning as well. A blend of preferred herbs and spices works with this.
- If you are not a fan of lentils, another bean or meat substitute is fine.
I hope you enjoy this recipe as much as I do! I hope you had a nice Sunday and had a happy Easter if that’s what you celebrate. It’s been a while since I posted something savory. If you have any savory vegan food suggestions, let me know in the comments!
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