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.
Ingredients
Scale
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
Instructions
- 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.
- Preheat Oven and Prepare Pans: Preheat your oven to 400°F (205°C). Line two large sheet pans with parchment paper for easy cleanup.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
