Solstice Vegan Casserole Dish (Printable)
Colorful vegan casserole layered with lentils, fresh vegetables, and a crunchy golden topping.
# List of ingredients:
→ Vegetables
01 - 1 medium sweet potato, peeled and diced
02 - 2 medium carrots, sliced
03 - 1 small butternut squash, peeled and cubed
04 - 1 red bell pepper, chopped
05 - 1 zucchini, sliced
06 - 1 yellow onion, diced
07 - 2 cups baby spinach
→ Protein & Grains
08 - 1 cup dried green or brown lentils, rinsed
09 - 2 cups vegetable broth
10 - 1 cup cooked quinoa
→ Sauce
11 - 2 tablespoons olive oil
12 - 3 cloves garlic, minced
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried rosemary
15 - 1 teaspoon smoked paprika
16 - ½ teaspoon ground black pepper
17 - 1 teaspoon salt
18 - 1 tablespoon tomato paste
19 - 1 tablespoon soy sauce or tamari
→ Topping
20 - 1 cup panko breadcrumbs (gluten-free if needed)
21 - 2 tablespoons nutritional yeast
22 - 2 tablespoons olive oil
# Steps:
01 - Preheat oven to 375°F and lightly grease a large casserole dish.
02 - Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add diced onion and minced garlic; sauté for 3 minutes until fragrant.
03 - Add diced sweet potato, sliced carrots, cubed butternut squash, chopped red bell pepper, and sliced zucchini. Cook for 6 to 8 minutes, stirring occasionally until vegetables soften slightly.
04 - Mix in dried thyme, rosemary, smoked paprika, ground black pepper, and salt. Add tomato paste and soy sauce or tamari, stirring thoroughly to combine.
05 - Add rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15 to 18 minutes, until lentils are tender and most liquid is absorbed.
06 - Remove from heat. Stir in baby spinach and cooked quinoa until the spinach has wilted and mixture is well combined.
07 - Pour the vegetable and lentil mixture into the prepared casserole dish, spreading evenly.
08 - In a small bowl, combine panko breadcrumbs, nutritional yeast, and 2 tablespoons olive oil. Sprinkle mixture evenly over the casserole surface.
09 - Bake in the preheated oven for 20 to 25 minutes until topping is golden brown and the casserole is bubbling.
10 - Let the casserole cool for 5 minutes before serving.
# Expert Advice:
01 -
- It's a one-dish wonder that feeds a crowd without keeping you trapped in the kitchen.
- Every bite has a different texture and color, which somehow makes it feel fancier than it actually is.
- You can prep everything in advance and bake it when you're ready, making it perfect for dinner parties or quiet evenings.
02 -
- Don't skip the rinsing step for the lentils—it prevents that dull, muddy flavor and makes a real difference in the final taste.
- If your vegetable broth is particularly strong or salty, taste the mixture before adding the full teaspoon of salt, because you can always add more but you can't take it out.
- The breadcrumb topping needs olive oil to get crispy—don't try to skimp or use spray, or you'll end up with breadcrumbs that stay soft and pale.
03 -
- Use vegetable broth you actually like drinking—it will make a noticeable difference in how the final dish tastes.
- Don't be afraid to taste as you go and adjust the seasoning; everyone's palate is different and you know what you like better than any recipe does.