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