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

Description

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

Ingredients

Casserole

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

Cashew Cream

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

Crispy Pine Nut Topping

1 tbsp extra-virgin olive oil

1/2 cup panko bread crumbs

1/2 cup pine nuts

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Instructions

Preheat oven to 400°F (200°C). Toss cauliflower, squash, and sweet potato with 1 1/2 tbsp olive oil, salt, and pepper. Roast 25–30 minutes, tossing once, until browned. Reduce oven temperature to 350°F (175°C).
Heat remaining 1 1/2 tbsp olive oil in a skillet over medium heat. Add onion and cook 5–7 minutes. Add garlic; cook 2 minutes. Stir in lentils, broth, and thyme. Bring to a boil, then simmer 25–30 minutes until lentils are tender. Season, remove thyme, then stir in tahini, miso, and balsamic vinegar.
In a blender, combine drained cashews, garlic, nutritional yeast, lemon juice, 1/2 cup plus 2 tbsp water, salt, and pepper. Blend until smooth.
In a 13×9-inch baking dish, layer roasted vegetables and lentils. Drizzle with cashew cream. Bake at 350°F for 20 minutes.
Heat olive oil in a skillet, add panko, and toast 3 minutes until golden. Cool slightly and stir in pine nuts.
Sprinkle topping over casserole. Broil until golden, watching closely. Cool 5 minutes, garnish with parsley, and serve.

Notes

Replace cashew cream with white bean and tahini sauce for a nut-free version.
Add sautéed spinach or kale to the lentil layer for extra greens.
Use brown or black lentils if Puy lentils aren’t available.
Use rosemary instead of thyme for a different aroma.
For gluten-free, use gluten-free breadcrumbs or omit them entirely.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Main Dish
Method: Baking
Cuisine: Vegan

Nutrition

Serving Size: 1 serving
Calories: 410
Sugar: 8g
Sodium: 430mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 12g
Protein: 14g
Cholesterol: 0mg