Cheesy Lentil Quinoa Vegan Casserole Recipes
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.
Provided by Gunjan
Categories Main Course
Time 35m
Number Of Ingredients 14
Steps:
- 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!
Nutrition Facts : Calories 235 kcal, Carbohydrate 43 g, Protein 16 g, Fat 5 g, SaturatedFat 18 g, Sodium 37 mg, Fiber 7 g, Sugar 4 g, ServingSize 1 serving
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- Heat the oil over medium heat in a large Dutch oven or cast iron pot. Add shallots and carrots and cook until the carrots have started to soften, about 3 - 4 minutes. Add mushrooms and continue to cook until mushrooms are juicy and tender, another 5 minutes.
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