Best Vegan Layered Lentil Casserole Recipes

LENTIL CURRY CASSEROLE

Lentil Curry Casserole image

Make this easy Vegan Curry Lentil Casserole whenever that craving for restaurant-style creamy Indian lentil dishes hits. Brown lentils simmered in a fragrant coconut curry broth, served over rice! So easy, so delicious. Gluten-free, too.

Provided by Vegan Richa

Time 1h25m

Number Of Ingredients 18

Ingredients

2 tsp oil
3 cloves garlic (minced)
¼ cup onion (finely chopped)
1 hot green chili (finely chopped)
½ tsp ground cumin
½ tsp ground coriander
½ tsp turmeric
½ - 1 tsp garam masala or curry powder
1 bay leaf
⅛ tsp black pepper
1 good pinch of cinnamon
¾ cup of lentils (brown or green )
14 oz can tomatoes
14 oz can coconut milk
2 ½ cups broth (divided)
¾ tsp salt (divided)
2 Tbsp almond butter or cashew butter (or use sun butter to make it nut-free - warmed)
Lemon juice and cilantro (for garnish)

Steps:

Add oil to a casserole dish. Add in garlic, onion, green chili, spices and ¼ tsp salt - mix well. Preheat the oven to 400℉ (205C)
Once heated, place the casserole dish in the oven for 5-8 minutes or until onions start to turn golden
Remove dish from the oven and add in the lentils, tomatoes, coconut milk, remaining salt and 2 cups of broth, mix well. (reserve 2 tbsp coconut milk for garnish if you wish)
Place the dish back in the oven and cook for 1 hour or 1 hour and 10 mins or until lentils are cooked to preference (taste using a spoonful to see if they're done)
Once done, remove the dish from the oven, and while the mixture is still hot, first mix almond butter with warmed 1/2 cup of broth, add this mixture in, and stir until combined
Adjust flavor and spice as needed. Add in some lemon juice and cilantro for garnish, as desired
Serve with some fresh rice, flatbread, naan bread, or pita bread

Nutrition Facts : Calories 274 kcal, Carbohydrate 20 g, Protein 9 g, Fat 19 g, SaturatedFat 11 g, Sodium 333 mg, Fiber 8 g, Sugar 1 g, ServingSize 1 serving

VEGAN LAYERED LENTIL CASSEROLE

Vegan Layered Lentil Casserole image

Beautiful layers of sliced vegetables, lentils, and non-dairy cheese make a unique presentation in this vegan lentil "loaf" casserole.

Provided by Tuey

Categories Everyday Cooking Special Collection Recipes New

Time 1h10m

Yield 4

Number Of Ingredients 9

Ingredients

cooking spray
1 medium zucchini, thinly sliced lengthwise
1 medium onion, thinly sliced
2 medium tomatoes, thinly sliced
1 cup sliced fresh mushrooms
½ cup canned lentils, drained and rinsed
1 teaspoon garlic powder, or more to taste
½ cup shredded vegan Cheddar cheese
salt and ground black pepper to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease a loaf pan with cooking spray.
Layer 1/2 of the zucchini in the bottom of the prepared pan, followed by 1/2 of the onion, 1/2 of the tomatoes, and all of the mushrooms. Sprinkle garlic powder over top, followed by 1/2 of the vegan cheese. Add remaining onions in a layer and spread all lentils over top. Finish layers with remaining zucchini, tomatoes, and cheese.
Bake, uncovered, in the preheated oven until veggies are tender and cheese is melted or crisp, depending on what type you use, 30 to 40 minutes. Let stand for about 15 minutes before serving.

Nutrition Facts : Calories 92.6 calories, Carbohydrate 10.9 g, Fat 2.4 g, Fiber 3.7 g, Protein 6.8 g, SaturatedFat 0.1 g, Sodium 178 mg, Sugar 4.5 g