Vegan Lentil, Rice, and Vegetable Casserole
A cozy, dairy-free vegan casserole that layers sautéed vegetables, lentils, and brown rice in a creamy cashew-based sauce, baked until bubbly and golden. Hearty enough for a main dish and perfect for meal prep, holidays, or weeknight comfort food.
Ingredients
- 2 tablespoons olive oil or avocado oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 medium carrots sliced into thin rounds
- 2 stalks celery sliced
- 1 red bell pepper diced; any color pepper works
- 2 cups broccoli florets small; frozen is fine
- 1 1/2 cups mushrooms sliced; cremini, baby bella, or button
- 1 cup frozen peas no need to thaw
- 1 cup brown lentils uncooked, rinsed and drained; green lentils also work
- 1 cup brown rice uncooked, long-grain, rinsed
- 14.5 ounces diced tomatoes canned, with juices; fire-roasted if possible
- 3 cups vegetable broth preferably low-sodium
- 1/2 cup unsweetened non-dairy milk oat, soy, or cashew milk
- 1/2 cup raw cashews soaked in hot water 20 minutes and drained
- 2 tablespoons nutritional yeast
- 2 tablespoons tahini or 1 1/2 tablespoons olive oil
- 1 tablespoon lemon juice fresh
- 1 teaspoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 3/4 teaspoon fine sea salt plus more to taste
- 1/4 teaspoon black pepper plus more to taste
- 1/2 cup panko breadcrumbs regular or gluten-free; optional topping
- 1 tablespoon olive oil for breadcrumb topping; optional
- 1 teaspoon dried parsley for breadcrumb topping; optional
- pinch of salt for breadcrumb topping; optional
- fresh parsley or chives optional, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly oil a 9×13-inch casserole dish or baking pan so nothing sticks, especially around the edges.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion, sliced carrots, and sliced celery. Cook for 5–7 minutes, stirring occasionally, until the onions are translucent and the carrots start to soften.2 tablespoons olive oil, 1 medium yellow onion, 2 medium carrots, 2 stalks celery
- Add the minced garlic and diced red bell pepper to the skillet. Cook for another 2–3 minutes, stirring, until fragrant and slightly softened.3 cloves garlic, 1 red bell pepper
- Stir in the sliced mushrooms and broccoli florets. Cook for 4–5 minutes until the mushrooms release some of their moisture and soften. Season the mixture with a pinch of salt and pepper.2 cups broccoli florets, 1 1/2 cups mushrooms, 1/4 teaspoon black pepper
- Transfer the sautéed vegetables to the prepared casserole dish. Add the frozen peas, rinsed brown lentils, rinsed brown rice, and the can of diced tomatoes with their juices. Stir well so the lentils and rice are evenly distributed throughout the vegetables.2 cups broccoli florets, 1 1/2 cups mushrooms, 1 cup frozen peas, 1 cup brown lentils, 1 cup brown rice, 14.5 ounces diced tomatoes
- In a blender, combine the soaked and drained cashews, nutritional yeast, tahini, lemon juice, Dijon mustard, smoked paprika, dried thyme, dried oregano, ground cumin, onion powder, 3/4 teaspoon fine sea salt, 1/4 teaspoon black pepper, non-dairy milk, and vegetable broth. Blend on high until completely smooth and creamy. Taste and adjust seasoning if needed.3 cups vegetable broth, 1/2 cup unsweetened non-dairy milk, 1/2 cup raw cashews, 2 tablespoons nutritional yeast, 2 tablespoons tahini, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1/2 teaspoon onion powder, 3/4 teaspoon fine sea salt, 1/4 teaspoon black pepper
- Pour the blended sauce evenly over the ingredients in the casserole dish. Use a spatula or large spoon to gently stir so all of the rice and lentils are submerged in the liquid. Cover the dish tightly with foil to trap steam.
- Place the covered casserole in the preheated oven and bake for 45 minutes. Carefully remove the foil and check the rice and lentils by stirring from the edges and tasting from the center; they should be mostly tender.
- If using the topping, mix the panko breadcrumbs, 1 tablespoon olive oil, dried parsley, and a pinch of salt in a small bowl until the crumbs are lightly moistened.1/2 cup panko breadcrumbs, 1 tablespoon olive oil, 1 teaspoon dried parsley, pinch of salt
- Sprinkle the breadcrumb mixture evenly over the top of the casserole. Return the dish to the oven, uncovered, and bake for an additional 15–20 minutes, until the top is lightly golden and the casserole is bubbling around the edges. If desired, broil for 1–2 minutes at the end for extra color, watching closely.1/2 cup panko breadcrumbs, 1 tablespoon olive oil, 1 teaspoon dried parsley, pinch of salt
- Remove the casserole from the oven and let it rest for 10–15 minutes to set and thicken. Garnish with chopped fresh parsley or chives if desired, then scoop and serve warm.fresh parsley or chives
Notes
This vegan casserole serves 6–8 as a main dish and is very flexible: swap broccoli for cauliflower, peas for corn or green beans, or use green lentils instead of brown. The sauce should taste well-seasoned before baking since the rice and lentils absorb a lot of flavor; adjust salt or add a splash of soy sauce or tamari if needed. For a gluten-free version, use gluten-free panko or omit the breadcrumb topping. The casserole keeps well in the fridge for 4–5 days and freezes up to 3 months. Let rest 10–15 minutes after baking for the best sliceable texture.
Nutrition
Calories: 350kcal
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