Name: Creamy Vegan Lentil And Roasted Vegetable Bake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Vegan
Ingredients: 1 medium head cauliflower, cut into florets; 3 cups peeled and chopped butternut squash; 1 large sweet potato, peeled and chopped; 3 tbsp extra-virgin olive oil, divided; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 large sweet onion, diced; 6 garlic cloves, minced; 12 oz (1 1/2 cups) French green (Puy) lentils; 4 cups low-sodium vegetable broth or water; Small handful of thyme sprigs; 4 tbsp tahini; 2 tbsp yellow or white miso paste; 2 tbsp balsamic vinegar; Chopped Italian flat-leaf parsley, for garnish; 1 cup raw cashews, soaked 1 hour in boiling water; 2 garlic cloves; 2 tbsp nutritional yeast; 1 1/2 tbsp freshly squeezed lemon juice; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 tbsp extra-virgin olive oil; 1/2 cup panko bread crumbs; 1/2 cup pine nuts

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Short Description

Creamy Vegan Lentil And Roasted Vegetable Bake is a hearty, plant-based casserole layered with roasted cauliflower, butternut squash, and sweet potato, paired with protein-rich green lentils, a silky cashew cream, and a crispy pine nut topping. It’s wholesome, comforting, and full of deep, roasted flavors.

Why You’ll Love This Recipe

Nutrient-packed: Loaded with vegetables, plant protein, and healthy fats.
Creamy without dairy: Cashew cream delivers richness while keeping it vegan.
Beautifully layered flavors: Roasted vegetables, earthy lentils, and a savory topping create a balanced bite every time.
Great for meal prep: Keeps well and tastes even better the next day.
Impressive enough for gatherings: A stunning, colorful dish perfect for sharing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Casserole

1 medium head cauliflower, cut into florets
3 cups peeled and chopped butternut squash
1 large sweet potato, peeled and chopped
3 tablespoons extra-virgin olive oil, divided
Kosher salt, to taste
Freshly ground black pepper, to taste
1 large sweet onion, diced
6 garlic cloves, minced
12 ounces (1½ cups) French green (Puy) lentils
4 cups low-sodium vegetable broth or water
Small handful of thyme sprigs
4 tablespoons tahini
2 tablespoons yellow or white miso paste
2 tablespoons balsamic vinegar
Chopped Italian flat-leaf parsley, for garnish

Cashew Cream

1 cup raw cashews, soaked 1 hour in boiling water
2 garlic cloves
2 tablespoons nutritional yeast
1½ tablespoons freshly squeezed lemon juice
Kosher salt, to taste
Freshly ground black pepper, to taste

Crispy Pine Nut Topping

1 tablespoon extra-virgin olive oil
½ cup panko bread crumbs
½ cup pine nuts

Directions

Roast the vegetables: Preheat oven to 400°F. Toss cauliflower, butternut squash, and sweet potato with 1½ tablespoons olive oil, salt, and pepper. Spread on sheet trays and roast 25–30 minutes, tossing once, until browned and tender. Reduce oven temperature to 350°F.
Cook the lentils: In a large skillet or Dutch oven, heat remaining 1½ tablespoons olive oil over medium heat. Add onion and cook 5–7 minutes until lightly browned. Add garlic; cook 2 minutes. Stir in lentils, broth, and thyme. Bring to a boil, reduce to a rapid simmer, and cook 25–30 minutes until lentils are tender and most liquid is absorbed. Season with salt and pepper. Remove thyme sprigs. Stir in tahini, miso paste, and balsamic vinegar.
Make the cashew cream: In a blender, combine drained cashews, garlic, nutritional yeast, lemon juice, ½ cup plus 2 tablespoons water, salt, and pepper. Blend until smooth and creamy.
Assemble the casserole: In a 13-by-9-inch or 3-liter baking dish, layer roasted vegetables and cooked lentils. Drizzle cashew cream on top. Bake at 350°F for 20 minutes.
Prepare topping: In a nonstick skillet, heat olive oil over medium heat. Add panko and toast about 3 minutes until golden. Transfer to a bowl, cool slightly, and stir in pine nuts.
Finish: Sprinkle topping over casserole. Broil for a few minutes until golden (watch carefully to avoid burning pine nuts). Cool 5 minutes before serving. Garnish with chopped parsley.

Servings And Timing

Servings: 6–8
Prep time: ~20 minutes
Cook time: ~1 hour
Total time: ~1 hour 20 minutes

Variations

Nut-free: Replace cashew cream with a blended white bean and tahini sauce.
Extra greens: Add sautéed spinach or kale to the lentil mixture before assembling.
Different lentils: Use brown or black lentils if Puy lentils aren’t available (adjust cooking time).
Herb swap: Use rosemary instead of thyme for a different aroma.
Gluten-free: Use gluten-free panko or omit breadcrumbs in the topping.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 4 days.
Reheating: Warm in a 350°F oven until heated through, or microwave in portions. Add a splash of broth if needed to maintain moisture.

FAQs

Can I Make This Ahead Of Time?

Yes—assemble the casserole without the topping up to 24 hours ahead. Refrigerate, then bake and top just before serving.

Do I Have To Soak The Cashews?

Soaking softens them for a smoother cream. If short on time, use boiling water and soak for at least 1 hour.

Can I Freeze This Casserole?

Yes, but the texture of roasted vegetables may soften. Freeze before adding the topping for best results.

What If I Don’t Have Puy Lentils?

Use another firm lentil variety like brown or black beluga lentils.

Is This Recipe Gluten-Free?

Yes, if you use gluten-free breadcrumbs for the topping.

Can I Use Store-Bought Cashew Cream?

Yes—just be sure it’s unsweetened and unflavored.

What Other Vegetables Can I Use?

Carrots, parsnips, or Brussels sprouts work well as substitutes or additions.

Can I Skip The Miso?

Yes, but it adds a deep umami flavor. You can substitute with soy sauce or tamari.

How Can I Make It Spicy?

Add a pinch of red pepper flakes to the lentil mixture or topping.

Can I Use Red Lentils?

Not ideal for this recipe—they cook down too soft and won’t hold their texture.

Conclusion

Creamy Vegan Lentil And Roasted Vegetable Bake is a nourishing, flavor-packed casserole perfect for family dinners, potlucks, or make-ahead meals. With layers of roasted vegetables, hearty lentils, rich cashew cream, and a crunchy pine nut topping, it delivers both comfort and nutrition in every bite.