Monday, September 26, 2022

Lentil and roasted vegetable casserole


 This is a delicious fall/ winter dish. All the info can be found here: https://www.rebelrecipes.com/ultimate-winter-lentil-roast-veg-bake/


Note: really good served with cranberry sauce. The website says she cooks it for a Christmas dish. 

The ingredients are listed below, but go to the above link for the directions —

For the roast veg topping

  • 1/2 large cauliflower chopped into florets
  • 1 medium sweet potato peeled and chopped into small chunks
  • 3 carrots peeled and chopped into small chunks
  • 2 medium potatoes peeled and chopped into small chunks
  • 1 tbsp olive oil
  • Sea salt
  • Black pepper
  • 2 tbsp coconut yogurt or plant-based yogurt (me regular extra)
  • 2 tbsp nutritional yeast (me omit)
  • 1 tsp sea salt
  • 1 tsp Dion mustard
  • Black pepper

For the caramelised onions

  • 3 onions roughly chopped into slices
  • 2 tbsp olive oil
  • Pinch sea salt

For the filling ingredients

  • 2 large onions chopped roughly (used 1 plus dried minced onion)
  • 3 tbsp extra virgin olive oil
  • 6 cloves garlic sliced
  • 300 g dark green or Puy lentils rinsed (me brown ones)
  • 1.5 L water-(6 cups)
  • 1 tbsp bouillon stock ( me used fry beef bullion pack)
  • 250 g mushrooms chopped
  • Juice 1/2 lemon
  • 2 tsp sea salt
  • 2 tbsp balsamic glaze (me 1 tablespoon balsamic vinegar)
  • 1 tbsp vegan Worcester sauce
  • 2 tbsp extra virgin olive oil
  • 1 tsp tamari (me closer to a tablespoon)
  • Twist black pepper

For the toppings

  • Handful walnuts
  • Drizzle olive oil

Note: I had to up the temperature for the roasting of the vegetables— I started at 350, but after 30 minutes I upped it to 400 then 425. Also since I used the brown lentils I was careful not to overcook—you don’t want them mushy.

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