New Year Vegan Casserole (Printable)
Colorful vegan casserole featuring winter veggies, lentils, quinoa, and aromatic herbs for a cozy meal.
# List of ingredients:
→ Vegetables
01 - 2 cups (10.6 oz) butternut squash, peeled and diced
02 - 1 cup (5.3 oz) carrots, sliced
03 - 1 cup (5.3 oz) parsnips, sliced
04 - 1 large onion, chopped
05 - 2 cups (2 oz) baby spinach leaves
06 - 2 cloves garlic, minced
→ Protein & Grains
07 - 1 cup (7 oz) dried green or brown lentils, rinsed
08 - 3 cups (24 fl oz) low-sodium vegetable broth
09 - 1/3 cup (1.94 oz) uncooked quinoa, rinsed
→ Flavorings & Seasonings
10 - 2 tbsp olive oil
11 - 1 tsp dried thyme
12 - 1 tsp dried rosemary
13 - 1/2 tsp ground cumin
14 - 1/2 tsp smoked paprika
15 - Salt and black pepper to taste
16 - 1 tbsp lemon juice
→ Topping
17 - 1/2 cup (1.76 oz) gluten-free breadcrumbs or crushed gluten-free crackers
18 - 2 tbsp nutritional yeast
19 - 1 tbsp olive oil
# Steps:
01 - Preheat the oven to 375°F.
02 - Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Add chopped onion and minced garlic, sauté for 3 minutes until softened.
03 - Add diced butternut squash, sliced carrots, and sliced parsnips to the skillet. Cook, stirring occasionally, for 5 minutes.
04 - Stir in rinsed lentils, quinoa, dried thyme, dried rosemary, ground cumin, smoked paprika, salt, and black pepper. Pour in the vegetable broth and bring to a simmer.
05 - Cover the dish with a lid or foil and transfer it to the preheated oven. Bake for 35 minutes.
06 - Remove the dish from the oven, uncover, and stir in baby spinach leaves and lemon juice.
07 - In a small bowl, combine gluten-free breadcrumbs, nutritional yeast, and 1 tablespoon olive oil. Sprinkle this mixture evenly over the casserole.
08 - Return the casserole to the oven uncovered and bake for an additional 10 to 12 minutes until the topping turns golden and crisp.
09 - Allow the casserole to rest for 5 minutes before serving.
# Expert Advice:
01 -
- It comes together in about an hour and tastes like you spent the whole afternoon cooking.
- Every vegetable stays distinct but somehow works together, like a choir where everyone gets their moment.
- The crispy breadcrumb topping is secretly the best part, and it's vegan—so no one feels left out.
- You can make it ahead and reheat it, which means less stress when people arrive.
02 -
- Don't skip rinsing the lentils and quinoa—this removes the bitter coating and makes everything taste cleaner.
- The spinach and lemon juice go in only after the first bake, because raw spinach would turn into sadness if it spent the whole time in the oven.
- If your skillet isn't oven-safe, transfer everything to a casserole dish before the first bake; the cooking time stays the same.
- The topping needs that olive oil to crisp up—breadcrumbs alone will just sit there looking sad and pale.
03 -
- If you're cooking for a crowd and want to make this ahead, assemble everything except the topping the night before, then add the breadcrumb mixture right before baking.
- A splash of white wine or vegetable broth instead of some of the water makes the whole thing taste more intentional and sophisticated.