Creamy Lentil and Vegetable Bake (Vegan, Gluten-Free) Recipe

Introduction

This Creamy Lentil and Vegetable Bake is a hearty, comforting dish that’s both vegan and gluten-free. Packed with roasted veggies, tender lentils, and a luscious cashew cream topping, it’s perfect for a nourishing family meal or meal prep.

Ingredients

• 1 cup (112g) raw cashews, soaked for 1 hour in boiling water
• 1/2 cup + 2 tablespoons (~150 mL) water
• 2 garlic cloves
• 2 tablespoons nutritional yeast
• 1½ tablespoons freshly squeezed lemon juice
• 1/2 teaspoon sea salt + more to taste
• Freshly ground black pepper to taste
• 1 large head of cauliflower, cut into florets
• 1 large sweet potato, peeled and chopped
• 6 medium carrots, peeled and chopped
• 2 tablespoons olive oil or avocado oil
• Kosher salt and freshly ground black pepper
• 1 1/2 tablespoons olive oil
• 1 large sweet onion, diced
• 6 garlic cloves, minced
• 1 ½ cups French green lentils (also known as Puy lentils)
• 4 cups vegetable broth or water
• A handful of thyme sprigs
• 1/4 cup tahini
• 2 tablespoons white or yellow miso paste
• 2 tablespoons high-quality balsamic vinegar

Instructions

1. Step 1: Cover the cashews with boiling water and soak for 1 hour. Drain and rinse well once soaked.
2. Step 2: Preheat the oven to 400°F (205°C). Line two large sheet pans with parchment paper for easy cleanup.
3. Step 3: Prepare the vegetables: cut cauliflower into florets, chop sweet potato to match cauliflower size, and chop carrots slightly smaller. Toss with oil, salt, and pepper, then spread in single layers on sheet pans. Roast 25-30 minutes until browned and tender, tossing once. Lower oven to 350°F (175°C) or turn off until assembly.
4. Step 4: Cook the lentils: heat 1 1/2 tablespoons olive oil in a deep pan over medium heat. Sauté diced onion until lightly browned (5-7 minutes). Add garlic and cook until fragrant (about 2 minutes).
5. Step 5: Deglaze the pan with broth or water. Add lentils and thyme sprigs. Bring to a boil, then simmer until lentils are tender and most liquid absorbed (25-30 minutes). Remove thyme, stir in tahini, miso paste, and balsamic vinegar. Adjust seasoning.
6. Step 6: Make the cashew cream: blend soaked cashews, water, garlic, nutritional yeast, lemon juice, salt, and pepper until smooth and creamy. Add 1-2 tablespoons more water if needed. This can be prepared in advance.
7. Step 7: Assemble the bake: in a 13×9-inch baking dish or equivalent, layer roasted vegetables, then lentils, then pour cashew cream over top, smoothing evenly. Bake at 350°F (175°C) for 20 minutes until warmed through. Optional: broil briefly to brown the top.
8. Step 8: Let cool slightly before serving. Enjoy this wholesome and satisfying bake!

Tips & Variations

• Soak cashews longer if possible for an even creamier texture in the cashew cream.
• Substitute French green lentils with brown lentils if unavailable, but adjust cooking time accordingly.
• Add other vegetables like zucchini or bell peppers for variety.
• Use a mix of herbs such as rosemary or sage along with thyme for more complexity.
• The cashew cream can be made a day ahead and refrigerated for convenience.

Storage

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat gently in the oven or microwave until warmed through. This bake also freezes well—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

While canned lentils can save time, they have a softer texture and may make the bake a bit mushy. If using canned lentils, reduce cooking time and drain them well before layering.

Is this recipe nut-free without the cashew cream?

The cashew cream is key for the creamy topping, so removing it changes the dish significantly. For a nut-free version, you can try a sunflower seed cream or a coconut milk based sauce as a substitute.

Creamy Lentil and Vegetable Bake (Vegan, Gluten-Free) Recipe

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★★★★★

4.8 from 144 reviews

• Author: Matteo
• Total Time: 1 hour 45 minutes
• Yield: 8 servings 1x
• Diet: Vegan, Gluten Free

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Description

This Creamy Lentil and Vegetable Bake is a hearty and nutritious vegan and gluten-free dish featuring roasted cauliflower, sweet potatoes, and carrots layered with tender French green lentils and topped with a luscious cashew cream sauce. It’s a perfect comforting meal packed with plant-based protein, fiber, and vibrant flavors, elevated by a miso and balsamic infused lentil base and a rich, creamy cashew topping.

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Ingredients

Scale 1x2x3x

Cashew Cream

• 1 cup (112g) raw cashews, soaked for 1 hour in boiling water
• 1/2 cup + 2 tablespoons (~150 mL) water, plus more if needed
• 2 garlic cloves
• 2 tablespoons nutritional yeast
• 1½ tablespoons freshly squeezed lemon juice
• 1/2 teaspoon sea salt, plus more to taste
• Freshly ground black pepper to taste

Roasted Vegetables

• 1 large head of cauliflower, cut into florets
• 1 large sweet potato, peeled and chopped into pieces similar size to cauliflower florets
• 6 medium carrots, peeled and chopped into slightly smaller pieces than the sweet potato
• 2 tablespoons olive oil or avocado oil
• Kosher salt and freshly ground black pepper, to taste

Lentils and Flavor Base

• 1 1/2 tablespoons olive oil
• 1 large sweet onion, diced
• 6 garlic cloves, minced
• 1 ½ cups French green lentils (also known as Puy lentils)
• 4 cups vegetable broth or water
• A handful of thyme sprigs
• 1/4 cup tahini
• 2 tablespoons white or yellow miso paste
• 2 tablespoons high-quality balsamic vinegar

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Instructions

1. Soak Cashews: Cover the raw cashews with boiling water and allow them to soak for 1 hour. Once soaked, drain the cashews thoroughly and rinse them well to prepare for blending the creamy sauce.
2. Preheat Oven and Prepare Pans: Preheat your oven to 400°F (205°C). Line two large sheet pans with parchment paper for easy cleanup.
3. Prepare and Roast Vegetables: Cut cauliflower into florets and chop peeled sweet potato into pieces similar in size. Cut carrots into slightly smaller pieces to ensure even cooking. Toss all vegetables with oil, salt, and pepper, adding more oil if needed to coat. Spread veggies evenly on the sheet pans in a single layer and roast until browned in spots and tender, about 25-30 minutes, tossing halfway. After roasting, reduce oven temperature to 350°F (175°C) or turn off oven until assembly.
4. Sauté Onions and Garlic: Meanwhile, heat olive oil in a deep sauté pan or Dutch oven over medium heat. Add diced sweet onion and cook until lightly browned, about 5-7 minutes. Add minced garlic and cook for another 2 minutes until fragrant, stirring frequently.
5. Cook Lentils: Deglaze the pan with vegetable broth or water, then stir in French green lentils and thyme sprigs. Bring mixture to a boil, then reduce to a brisk simmer. Cook uncovered until lentils are tender but still slightly al dente and most liquid has evaporated, about 25-30 minutes. Remove thyme sprigs from the lentils.
6. Flavor Lentils: Stir in tahini, miso paste, and balsamic vinegar into the cooked lentils. Mix thoroughly and adjust seasoning with salt and pepper to taste.
7. Make Cashew Cream: In a high-powered blender or food processor, combine soaked and drained cashews, water, garlic, nutritional yeast, lemon juice, sea salt, and black pepper. Blend until completely smooth and creamy. Add additional water, 1-2 tablespoons at a time, if needed to achieve a creamy consistency. This cashew cream can be made ahead of time and refrigerated.
8. Assemble and Bake: If oven was turned off, preheat again to 350°F (175°C). In a 13×9-inch baking dish or 3-liter casserole (or two smaller pans), layer the roasted vegetables first. Spread the lentil mixture evenly over the vegetables, then pour the cashew cream on top, smoothing it out with a spatula. Bake for 20 minutes until warm throughout. For a golden top, optionally broil for 1-2 minutes until the cashew cream develops light brown spots.
9. Store Leftovers: Allow the bake to cool and store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Notes

• Soaking cashews in boiling water softens them quickly and ensures a creamy cashew sauce.
• Adjust oil quantities on vegetables if they seem dry before roasting to ensure tenderness and browning.
• If you prefer a thicker or thinner cashew cream, adjust the water in the blender accordingly.
• This dish can be prepared in advance by making components ahead and assembling before baking.
• Use a high-quality balsamic vinegar for best flavor depth in the lentils.
• French green lentils hold their shape well; substitute with brown lentils if unavailable but cooking times may vary slightly.
• Broiling the top adds a nice golden color but watch carefully to prevent burning.

• Prep Time: 25 minutes
• Cook Time: 1 hour 20 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Vegan, Gluten-Free, Plant-Based

Keywords: vegan lentil bake, gluten free vegetable bake, cashew cream sauce, roasted vegetables, healthy vegan dinner, plant-based lentils, creamy vegan casserole