Print

Creamy Lentil and Vegetable Bake (Vegan, Gluten-Free) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 3 reviews

This Creamy Lentil and Vegetable Bake is a comforting, vegan, and gluten-free dish featuring caramelized roasted vegetables and tender lentils baked in a rich, smooth cashew cream sauce. Perfect as a hearty main course, it combines nutritious ingredients to create a delicious, wholesome meal suitable for holiday gatherings or everyday dinners.

Ingredients

Cashew Cream

  • 1 cup (112g) raw cashews, soaked for 1 hour in boiling water
  • 1/2 cup + 2 tablespoons (~150 mL) water
  • 2 garlic cloves
  • 2 tablespoons nutritional yeast
  • 1½ tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon sea salt + more to taste
  • Freshly ground black pepper to taste

Roasted Vegetables

  • 1 large head of cauliflower, cut into florets
  • 1 large sweet potato, peeled and chopped
  • 6 medium carrots, peeled and chopped
  • 2 tablespoons olive oil or avocado oil
  • Kosher salt and freshly ground black pepper

Creamy Lentils

  • 1 1/2 tablespoons olive oil
  • 1 large sweet onion, diced
  • 6 garlic cloves, minced
  • 1 ½ cups French green lentils (Puy lentils)
  • 4 cups vegetable broth or water
  • A handful of thyme sprigs
  • 1/4 cup tahini
  • 2 tablespoons white or yellow miso paste
  • 2 tablespoons high-quality balsamic vinegar

Instructions

  1. Soak Cashews: Cover the cashews with boiling water and let them soak for 1 hour. Drain and rinse well when finished.
  2. Preheat Oven and Prepare Veggies: Preheat your oven to 400°F (205°C). Line two large sheet pans with parchment paper for easy cleanup. Cut cauliflower into florets, peel and cut sweet potato into chunks roughly the same size as the cauliflower, and chop carrots into slightly smaller pieces. Toss all vegetables with oil, salt, and pepper. Spread them evenly on the sheet pans.
  3. Roast Vegetables: Roast the vegetables in the oven for 25 to 30 minutes until browned in spots and softened, tossing once during cooking. Then reduce oven temperature to 350°F (175°C) or turn off until assembly.
  4. Cook Lentils: Heat olive oil in a deep sauté pan or Dutch oven over medium heat. Add diced onion and cook 5 to 7 minutes until lightly browned. Add minced garlic and cook for 2 minutes until fragrant. Add vegetable broth or water, lentils, and thyme sprigs. Bring to a boil, then reduce to a rapid simmer and cook uncovered for 25 to 30 minutes until lentils are tender but still firm. Remove thyme.
  5. Season Lentils: Stir in tahini, miso paste, and balsamic vinegar. Season to taste with salt and pepper.
  6. Make Cashew Cream: In a high-powered blender or food processor, blend soaked cashews, water, garlic, nutritional yeast, lemon juice, salt, and black pepper until smooth and creamy. Add extra water 1-2 tablespoons if necessary for texture. This can be made up to a few days in advance and refrigerated.
  7. Assemble Bake: Heat oven to 350°F (175°C) if it was off. Spread roasted vegetables in the bottom of a 13×9-inch (3-liter) baking dish. Layer lentils on top. Pour cashew cream evenly over the lentils and smooth with a spatula.
  8. Bake: Bake for 20 minutes until warmed through. For a browned top, broil the bake for 1 to 2 minutes carefully watching to avoid burning.
  9. Store Leftovers: Keep any leftovers in an airtight container in the refrigerator for 3-4 days.

Notes

  • Soaking cashews softens them and ensures a creamy texture in the cashew cream.
  • You can substitute avocado oil for olive oil for roasting vegetables depending on flavor preference.
  • French green (Puy) lentils hold their shape well and provide a nice texture for this dish.
  • The cashew cream can be prepared ahead of time to save on cooking day.
  • If broiling, watch carefully to prevent burning as cashew cream browns quickly.
  • This dish is great for holiday vegan and gluten-free meals, offering a hearty protein and vegetable combination.

Find it online: https://yumntasty.com/creamy-lentil-and-vegetable-bake-vegan-gluten-free-recipe/