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5 from 1 vote

The Ultimate Vegan Casserole

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. 
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Casserole, Main Course
Cuisine: American, vegan
Keyword: casserole, comfort food, eggplant, plantbased, potatoes, vegetarian, veggies
Servings: 4
Author: Kaley

Ingredients

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

Lentils

  • 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

Gravy/Sauce

  • 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

Instructions

  • 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! 

Notes

  • I've tried many variations and carrots and squash are great substitutes for the zucchini and eggplant. 
  • For the lentils, I typically use taco seasoning. You can use whatever you prefer. Italian seasoning also works well with this. 
  • If you are not a fan of lentils, another bean or meat substitute will work.