Vegan Pasta And Lentil Casserole Recipes

VEGAN LENTIL, KALE, AND RED ONION PASTA

Vegan Lentil, Kale, and Red Onion Pasta image

A simple, delicious, and versatile dish that is naturally vegan, but can be easily altered to accommodate both vegan and omnivorous eaters--excellent for family dinners and gathering where there will be people with a variety of food preferences.

Provided by girlandagun

Categories Main Dish Recipes Pasta

Time 55m

Yield 4

Number Of Ingredients 14

Ingredients

2 ½ cups vegetable broth
¾ cup dry lentils
½ teaspoon salt
1 bay leaf
¼ cup olive oil
1 large red onion, chopped
1 teaspoon chopped fresh thyme
½ teaspoon chopped fresh oregano
½ teaspoon salt
½ teaspoon black pepper
8 ounces vegan sausage, cut into 1/4 inch slices
1 bunch kale, stems removed and leaves coarsely chopped
1 (12 ounce) package rotini pasta
2 tablespoons nutritional yeast

Steps:

Bring the vegetable broth, lentils, 1/2 teaspoon of salt, and bay leaf to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and cook until the lentils are tender, about 20 minutes. Add additional broth if needed to keep the lentils moist. Discard the bay leaf once done.
As the lentils simmer, heat the olive oil in a skillet over medium-high heat. Stir in the onion, thyme, oregano, 1/2 teaspoon of salt, and pepper. Cook and stir for 1 minute, then add the sausage. Reduce the heat to medium-low, and cook until the onion has softened, about 10 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the kale and rotini pasta. Cook until the rotini is al dente, about 8 minutes. Remove some of the cooking water, and set aside. Drain the pasta, then return to the pot, and stir in the lentils, and onion mixture. Use the reserved cooking liquid to adjust the moistness of the dish to your liking. Sprinkle with nutritional yeast to serve.

Nutrition Facts : Calories 731.8 calories, Carbohydrate 111.8 g, Fat 16.5 g, Fiber 19.3 g, Protein 36.1 g, SaturatedFat 2.3 g, Sodium 1218.9 mg, Sugar 7.4 g

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

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