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Creamy Vegan Lentil Casserole Recipe

A creamy, savory vegan casserole packed with lentils, wholesome veggies, and dairy-free goodness for an indulgent yet healthy meal.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Calories: 320
Ingredients Method Notes

Ingredients
  

  • Cooked brown lentils – 2 cups
  • Unsweetened plant-based cream – 1 cup
  • Onion chopped – 1 medium
  • Garlic minced – 2 cloves
  • Mushrooms sliced – 1 cup
  • Carrot diced – 1 medium
  • Celery stalk diced – 1
  • Olive oil – 2 tablespoons
  • Nutritional yeast – 3 tablespoons
  • Vegetable broth – 1 cup
  • Fresh thyme – 1 teaspoon
  • Salt – 1 teaspoon
  • Black pepper – ½ teaspoon
  • Bread crumbs vegan – ½ cup

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Sauté onion, garlic, carrot, celery, and mushrooms in olive oil until soft, about 7 minutes.
  3. Stir in lentils, nutritional yeast, thyme, salt, and pepper. Mix well.
  4. Pour in plant-based cream and vegetable broth; simmer 5 minutes to combine flavors.
  5. Transfer mixture to casserole dish, sprinkle bread crumbs evenly on top.
  6. Bake uncovered for 25–30 minutes until bubbly and golden on top.

Notes

🧮 Nutritional Values (Per Serving)

  • Calories: 320
  • Total Fat: 10g
  • Saturated Fat: 1.5g
  • Carbohydrates: 40g
  • Fiber: 12g
  • Protein: 18g

💊 Vitamins and Minerals (Per Serving)

  • Iron: 25%
  • Vitamin A: 30%
  • Vitamin C: 15%
  • Calcium: 10%
  • Folate: 20%

📝 Additional Notes/Tips

  • Swap mushrooms for zucchini if you prefer a lighter texture.
  • Add a pinch of smoked paprika for smoky depth.
  • Leftovers reheat beautifully — bonus for lazy nights.
  • Use gluten-free bread crumbs if you’re fancy like that.
  • Nutritional yeast adds cheesy flavor without dairy drama.