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Cheesy Lentil Quinoa Vegan Casserole in a serving plate
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Cheesy Lentil Quinoa Vegan Casserole

Cheesy Lentil Quinoa Vegan Casserole is loaded with protein and packed with lots of cheese. Bedsides everything else, my favorite part of this dish is that it is absolutely oil free.
Course Main Course
Cuisine American
Keyword lentil casserole, lentil quinoa, lentil quinoa casserole, quinoa casserole, vegan casserole recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 235kcal
Author Gunjan

Ingredients

For the coconut sauce

  • 2 cups unsweetened coconut milk (cartoon/tetra pack)
  • 1/2 cup coconut flour
  • 1/4 cup nutritional yeast
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tbsp crushed chili flakes
  • 1 tsp lemon pepper seasoning
  • 1/2 tsp salt or as per taste
  • 1/4 tsp sugar
  • 1/2 tbsp lemon juice
  • 1/4 cup leftover lentil water (see notes)

For the casserole

Instructions

  • Heat a sauce pan and pour coconut milk. Add coconut flour and stir continuously until no lumps.
  • Lower the flame and add nutritional yeast. Stir well until well blended.
  • Add oregano, basil, crushed pepper, salt and sugar. Stir well and cook for only 30 seconds or till the first two boils on a low flame.
  • Turn off the flame and add lemon juice and leftover lentil water. Stir very nicely and keep it aside. Adjust the salt at this stage if required.
  • Preheat the oven at 400 degree Fahrenheit. Take a rectangular or square baking pan of about 8 inches.
  • Pour a thin layer of the cheese sauce (about ¼ cup). Place another layer of 1 cup of quinoa. Then, cover it with a layer of lentil (about 1 cup). Add another layer of ¾ cups of quinoa. Pour all the cheese sauce at this layer and spread the leftover lentil over it. Lastly, cut the cheese slices into halves and gently place them at the top.
  • Place the baking dish in the middle rack of the oven and let it bake for 20 minutes or until the cheese melts. ( Its OK if the cheese is not stretchy after baking).
  • Take it out of the oven, Garnish with some more lemon pepper and crushed chili flakes. Enjoy!

Notes

  • While draining lentils save its water in a bowl to use it in the coconut sauce.
  • Refrigerate the leftovers for about a week.
  • If you don't find vegan pepper jack slices you may use tomato cayenne flavored vegan cheese slices or any cheese of your choice. 

Nutrition

Calories: 235kcal | Carbohydrates: 43g | Protein: 16g | Fat: 5g | Saturated Fat: 18g | Sodium: 37mg | Potassium: 349mg | Fiber: 7g | Sugar: 4g | Vitamin C: 3mg | Calcium: 30mg | Iron: 3mg