Vegan Layered Lentil Casserole Recipes

VEGAN SHEPHERD'S PIE

Steps:

• Add the lentils, vegetable broth, and bay leaf (if using) to a small saucepan. Bring the mixture to a boil, then reduce to a simmer. Continue to cook, stirring occasionally, until lentils are cooked through, 15-20 minutes. If they run out of liquid before cooking thoroughly, add more broth or water. Remove the bay leaf and drain any excess broth.
• In a large skillet, heat the olive oil over medium heat. Add the sliced shallot with a pinch of salt, and stir. Continue to cook, stirring occasionally, until shallot is softened and starting to lightly brown, 3-5 minutes. Add the carrot and stir well, cooking for another 3-5 minutes until carrot starts to soften.
• Stir in the minced garlic, smoked paprika and dried thyme, and cook for about 60 seconds until fragrant. Add the apple, tomato paste, soy sauce, and maple syrup.
• Turn off the heat and stir in the cooked lentils. Adjust salt, pepper and other seasoning to taste.
• Add the red potatoes to a saucepan with cold water. (If your potatoes are on the larger side, you can roughly chop them first to save time.)
• Bring to a boil and cook for about 20 minutes or until the potatoes are tender. Drain the potatoes, and once cool enough to handle, remove the skins (if desired).
• Use a potato masher or ricer to mash the potatoes. Add the non-dairy milk, olive oil, salt and garlic, and continue mashing until well-combined and smooth. Stir in the chopped chives; add more salt and pepper to taste.
• Preheat the oven to 350 degrees Fahrenheit. Spread out the lentil mixture on the bottom of a casserole dish (mine is 7" by 10" and this recipe fills it to the brim; slightly larger sizes will also work). Use a spatula to press the lentils into a flat, compact layer. Dollop the mashed potatoes on top and gently spread them out into an even layer. Optionally, brush or spray additional olive oil on top of the mashed potato layer for better browning.
• Bake for approximately 30 minutes, or until the casserole is hot through, and the top of the potatoes are crusted and lightly browned. Optionally, broil for 3-4 minutes to get even more color on the surface.
• Serve hot; once cooled, leftovers store nicely in both the refrigerator or the freezer.

VEGAN ENCHILADAS

Steps:

• Rinse lentils thoroughly to remove any dirt and place them in a medium-sized pot. Add broth and bring to a boil, then reduce to a simmer. Simmer with a lid on for about 20 minutes (or until tender). Then remove the pot from the heat but keep covered for a further 10 minutes.
• While the lentils cook, prepare your enchilada sauce first and then start making the enchilada filling. To make the enchilada sauce, heat the olive oil in a skillet over medium heat. Add all spices and cook for about 2 minutes. Stir in the flour, and cook for another minute, stirring frequently. Add the tomato sauce and bring to a boil. Let simmer until the sauce is thick, approximately 5 minutes.
• To make the enchilada filling: In a skillet heat oil over medium heat. Add onion + garlic and sauté for 3-4 minutes, stirring occasionally. Add chopped bell peppers, tomato, grated carrot, and 1-2 hot chili peppers and sauté for 5-7 minutes. Remove from heat and set aside.
• Add all dry ingredients (spices, salt + pepper, the oats, the sunflower seeds, and the ground chia seeds) into a food processor and blend for about 20-30 seconds.
• Add the cooked veggies and the tomato paste, and blend again.
• Finally, add the cooked lentils and blend until everything is combined. The mixture should stick together and the texture should look like in the pics below. If the mixture isn't thick enough or doesn't stick together, then add more ground oats.
• Preheat oven to 390 degrees F (200 degrees C).
• Spread 2 heaped tablespoons (100 g) of enchilada filling over a tortilla.
• Roll up the tortilla and place it into a greased baking dish.
• Repeat this step with the other tortillas.
• Then pour the enchilada sauce on top of the tortillas. I made two layers of 4 tortillas each (7 x 11 in baking dish) but you can make just one layer with 8 tortillas. The filling is enough for 12 tortillas, so you could also make more than 8 (depending on the size of your baking dish).
• Bake uncovered for 15 minutes. Remove from the oven, pour my easy vegan cheese sauce on top (or use your favorite vegan cheese to taste), and put the enchiladas back into the oven for 10-15 minutes. Serve hot, garnished with fresh cilantro or greens of choice (optional). You can also pour a little vegan sour cream on top if desired.

VEGAN LENTIL SHEPHERD'S PIE

Steps:

• Cover diced potatoes with water in a large pot. Bring to a boil over high heat. Boil until softened, about 10-15 minutes depending on the size of your potato pieces.
• While the potatoes are boiling, start cooking the lentil filling. When potatoes are fork tender, drain the water and return them to the pot. Add melted butter, soy milk, salt and pepper. Mash until softened to mashed potato consistency.
• Preheat the oven to 350 degrees F. Make the corn starch slurry by stirring together 2 tablespoons corn starch and 2 tablespoons water in a small bowl. Set aside.
• Combine the dry lentils and water in a medium sauce pot with a pinch of salt. Bring to a boil over high heat. Reduce to a simmer over medium-low and simmer for 15 minutes, or until lentils are tender. Once cooked, drain off excess liquid and set lentils aside.
• Heat a 12 inch skillet over medium-high heat. Once hot, drizzle in olive oil. Add the mushrooms, onion, carrots, celery and chopped walnuts. Sprinkle with salt. Sauté until softened, stirring occasionally for even cooking, about 10-12 minutes.
• Add in the minced garlic, wine, tomato paste, soy sauce, nutritional yeast, rosemary, thyme. Cook for another 1-2 minutes, until the garlic is aromatic.
• Add in the vegetable broth, corn starch slurry and lentils. Stir and sit over medium-low. At this point the potatoes are usually ready to mash.
• Layer the lentil mushroom filling into a lightly oiled 2 quart casserole dish or keep in the cast iron pan. Top with a layer of mashed potatoes.
• Cover with foil and bake for 20 minutes at 350 degrees F. Remove the foil and bake another 15 minutes, until the potatoes are golden. Remove from the oven and let rest for 5 minutes before serving. Enjoy!

LENTIL CURRY CASSEROLE

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

LENTIL CASSEROLE

Steps:

• Directions Preheat the oven to 360 F (180 C). Heat up the oil in a big pot and saute leek and onion for about 3-5 minutes on medium heat. Add the bell pepper and kohlrabi together with the coconut milk, curry paste and vegetable broth and simmer for 10 minutes Use a casserole dish and add the vegetables together with the liquids, millet and lentils. Cover the the casserole dish with tin foil and bake it for 30 minutes. Take off the tin foil and bake for 10 more minutes. Take it out of the oven and sprinkle with the garnish, enjoy!

CHEESY LENTIL QUINOA VEGAN CASSEROLE

Steps:

• Heat a sauce pan and pour coconut milk. Add coconut flour and stir continuously until no lumps.
• Lower the flame and add nutritional yeast. Stir well until well blended.
• Add oregano, basil, crushed pepper, salt and sugar. Stir well and cook for only 30 seconds or till the first two boils on a low flame.
• Turn off the flame and add lemon juice and leftover lentil water. Stir very nicely and keep it aside. Adjust the salt at this stage if required.
• Preheat the oven at 400 degree Fahrenheit. Take a rectangular or square baking pan of about 8 inches.
• Pour a thin layer of the cheese sauce (about ¼ cup). Place another layer of 1 cup of quinoa. Then, cover it with a layer of lentil (about 1 cup). Add another layer of ¾ cups of quinoa. Pour all the cheese sauce at this layer and spread the leftover lentil over it. Lastly, cut the cheese slices into halves and gently place them at the top.
• Place the baking dish in the middle rack of the oven and let it bake for 20 minutes or until the cheese melts. ( Its OK if the cheese is not stretchy after baking).
• Take it out of the oven, Garnish with some more lemon pepper and crushed chili flakes. Enjoy!

25 BEST VEGAN CASSEROLES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a vegan casserole in 30 minutes or less!

VEGAN ENCHILADA CASSEROLE

Steps:

• Make the enchilada sauce by combining all the ingredients in a high-speed blender.
• Blend until smooth.
• Set aside
• In a skillet, saute onions until translucent.
• Add red bell pepper, jalapeno, pinto beans, and corn.
• Cook until heated through and all the fluid dissipates.
• Prepare the Vegan Nacho Cheese Sauce Prepare Lentil Taco Meat (optional layer)Layering the vegan enchilada casserole
• Begin by pouring 1/3 of the enchilada sauce into the bottom of an 8 X 8 casserole dish.
• Spread the sauce evenly on the bottom.
• Now, cut the tortillas in half, and place half of them in the casserole pan's base, overlapping each other, creating a tortilla layer.
• Add 1/2 of the bean vegetable mixture.
• Add 1/2 the lentil meat (if using)
• Pour 1 cup of vegan nacho cheese sauce next.
• Next, pour 1/3 of the enchilada sauce.
• Repeat the layers, ending with the last 1/3 of the enchilada sauce
• Preheat the oven to 350 degrees
• Cover the casserole with a top or aluminum foil and cook for 40 minutes.
• Remove the cover or casserole top and cook for 10 more minutes, uncovered.
• Remove from the oven and cover again, allowing the casserole to set up before cutting.
• Cut into 6 pieces
• Serve with fresh diced tomatoes, cilantro, and green onions.

THANKSGIVING LENTIL BAKE

Steps:

• Preheat oven to 180c
• Wash and roughly chop sweet potatoes. Place in an oven proof dish and coat in oil, salt and pepper.
• Place in oven and roast for approx. 40 minutes until or cooked through
• While the potatoes are cooking, commence with the filling. Saute the red onion and garlic. Add the chopped celery and chopped mushrooms and stir through passata.
• Cook for around 2 minutes before adding the green lentils, miso paste, balasamic glaze, tamari and dried herbs. Add the fresh, chopped rosemary. Add a little water to ensure it's not sticking to the pan,.
• Allow this to simmer for around 30 minutes, stirring throughout to ensure it is not sticking. If using uncooked lentils you will need to adjust the time and volume of liquid accordingly.
• Remove sweet potatoes from oven and once not too hot, scoop into a bowl and mash with vegan butter.
• Start to layer your lentil bake pie! Add the lentil layer to an ovenproof dish, top with chosen vegetables as your next layer.
• Spread the sweet potato mash on top. Pop in the ovebn and cook for around 40 minutes.
• Once removed, allow around ten minutes for it to cool slight before serving. Garnish with nutritional yeast and a fresh sprig of rosemary if desired.

VEGAN LAYERED LENTIL CASSEROLE

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.

HARVEST VEGETABLE CASSEROLE WITH LENTILS AND GRAVY

Steps:

• In a 13x9-inch casserole dish, spread lentils out in an even layer. Set aside.
• In a sauté pan, bring 1 cup of the broth to boiling; add cauliflower, squash, and carrots. Cover and steam over medium-high 10 minutes, until vegetables are almost cooked. Using a slotted spoon, transfer the vegetables to the casserole dish, leaving the liquid in the sauté pan. Spread vegetables over lentils. Top with pearl onions and half of the mushrooms.
• Preheat oven to 500°F. Roast casserole for 30 minutes, or until vegetables are browned on top.
• For gravy, to the sauté pan add the remaining mushrooms, the diced onion, garlic, cinnamon stick, bay leaves, and ½ cup of the broth. Cook 10 minutes over medium, until onion is tender.
• Discard cinnamon stick and bay leaves. Transfer sautéed mushroom mixture to a blender; add the remaining broth, the flour, tomato paste, tamari, and lemon juice. Blend into a smooth sauce. Return sauce to sauté pan. Stir in fresh herbs, reserving some parsley for garnish. Cover and cook over medium-low 20 minutes, stirring occasionally.
• Remove casserole from oven. Pour hot gravy over the top; garnish with pine nuts, reserved parsley, and the cranberries. Serve right away.

VEGAN RICE CASSEROLE WITH LENTILS

Steps:

• To make the cashew crumble cheese, in a food processor, grind the cashews into a meal (do not overprocess into cashew butter). Transfer them to a small bowl, and mix in the nutritional yeast. Little by little, add the liquid of your choice, stirring with a fork so that the mixture does not form clumps. The mixture should be crumbly. Set aside to dry until ready to use.
• Place the soaked lentils in a medium saucepan with the Italian seasoning, salt, and 1 cup water. Bring to a boil over high heat, then reduce the heat to medium, and cook, covered, until the lentils are cooked but still firm, about 15 minutes. Be careful not to overcook them. Set aside.
• Meanwhile, if using rice, place it in a medium saucepan with 2½ cups water. Bring to a boil and stir once. Cover the pan, reduce the heat to low, and simmer, covered, until the rice is cooked, about 25 minutes. Remove from the heat and let stand, covered, for 5 minutes. Remove the cover and fluff the rice. Set aside.
• If using pasta, bring a large saucepan of water to a boil. Add the pasta and cook according to the package instructions until the pasta is al dente. Drain thoroughly and set aside.
• Preheat the oven to 350°F.
• To prepare the sautéed vegetables, in a skillet with a lid, combine the sweet potatoes, cabbage, onion, garlic, dried basil, and 1½ cups of the vegetable broth. Cover and cook over medium heat, stirring occasionally, until the sweet potatoes are almost tender but still resist a bit when pierced with a knife, 15 to 20 minutes.
• Add the zucchini and bell pepper and cook, uncovered, until the vegetables are completely softened, about 10 minutes.
• In a small bowl, combine the remaining ½ cup vegetable broth and the arrowroot powder. Whisk until blended. Pour the mixture over the vegetables and stir gently to coat them. Cook over medium-low heat, uncovered, for 5 minutes. Remove from the heat and set aside.
• Meanwhile, prepare the tomato sauce. In a saucepan, combine the onion and ½ cup water. Cover and cook over high heat until the onions are very soft, about 10 minutes.
• Add the tomatoes, dried basil, pepper, and salt, and cook over medium heat until the sauce thickens a bit and the flavors merge, about 15 minutes. Remove the pan from the heat and stir in the fresh basil. Taste and adjust the seasoning. Set aside.
• Spread the rice or pasta in a 9 x 13-inch baking pan that is 2 inches deep. Layer the lentils over the rice to cover completely. Spread the sautéed vegetables over the lentils. Spoon the tomato sauce over the vegetables. Spread the cashew crumble cheese all over the top.
• Bake until the cashew cheese turns light brown, about 20 minutes.
• Serve hot.

25 HEARTY VEGAN CASSEROLE RECIPES

Steps:

• Preheat oven to 350° F (180° C) and prepare an 8×8 inch glass baking dish.
• Cook pasta according to package instructions in a large pot. 5 minutes before they are done cooking, add your mixed veggies.
• Drain the cooked pasta and veggies and return everything to the pot.
• You can now season it with salt, pepper, garlic powder, paprika or dried herbs to your liking or leave it as it is.
• Stir in the spinach and chickpeas. Mix with a spoon to combine, then transfer to your baking dish.
• Make the vegan protein cheese sauce in a blender and pour over the pasta, chickpeas and veggies.
• Place your casserole dish in the oven and bake for 20 minutes, until the sauce turns slightly golden.
• Remove from oven, let cool for a few minutes and serve warm.
• Store any leftovers covered in the fridge for up to 5-6 days and reheat at your convenience.