Quinoa, Red Lentil and Sweet Potato Casserole

I don’t always make casserole, but when I do – I make this one. Lovingly referred to as “The Casserole” at our house, this vegan casserole is delicious! It’s also allergen free as it contains no soy, nuts, dairy, or gluten. Yee haw! It is based on red lentils, quinoa and sweet potatoes, and is extremely nutrient dense. You’ve got whole grains, beans, greens, starchy vegetables, seeds, and spices all in one dish. As a bonus; the leftovers are great straight out of the fridge.

Prepare to make a mess in your kitchen! You’re going to have to dirty a few pots and pans, but it’s worth it. This dish is a crowd pleaser. I recommend reading the recipe through before you get started.

I make this casserole in a 9 X 13 pan. If you find this batch to be too big, you can divide it into two pans and stash one in the freezer, or deliver one to a friend. Who doesn’t have a use for an extra vegan casserole? Pie pans or 8X8 glass dishes work well. Just thaw it in the fridge for a day before baking.

This recipe came to me through my friend Pina, who is an excellent cook. Thank you Pina! It is an adaptation of a recipe that comes from a book called “Nourishing Friends, Recipes for a Healthy Lifestyle” written by the founder of a little vegan cafe here in Montreal called “Juicy Lotus.”

Finally, you’ll see that the ingredients call for “Up to one cup of fresh herbs.” I love a mixture of curly parsley, dill and scallions, but feel free to use what you have on hand. If you don’t have fresh herbs, try substituting your favourite dried herbs.

Ingredients

Quinoa, Red Lentil and Sweet Potato Vegan Casserole

Prep time: 45 minutes Baking time: One hour Serves 6-8

• 1.5 cups red lentils – rinsed
• 1.5 cups quinoa – rinsed
• 6 cups water or vegetable stock
• 4-5 medium sweet potatoes (about 2 pounds) – peeled and cubed
• 1/2 cup unsweetened soy or oat milk
• 2 cups chopped onion
• Up to one cup of fresh herbs of your choice (parsley, cilantro, dill, basil, scallions, chives, thyme…)
• 5 tablespoons nutritional yeast
• 3 tablespoons tamari or braggs amino acids
• 2 tablespoons salt free seasoning (optional)
• 2 teaspoons garlic powder
• 5 tablespoons lemon juice
• 1 bunch of kale or spinach, de-stemmed and chopped
• 4-5 medium tomatoes – thinly sliced
• 2 tablespoons hemp hearts

Method

• Combine the lentils, quinoa and water or broth in a medium saucepan. Bring to a boil, then reduce heat, cover and simmer until cooked through – about 20 minutes. Remove from heat and transfer into a large bowl.
• In another medium sauce pan, boil the sweet potatoes until easily pierced with a fork – soft but not mushy. Drain. Mash with the 1/2 cup of unsweetened milk and set aside. (To minimize dishes, I mash them right in the sauce pan.)
• Heat a skillet to medium. Sauté the onions until lightly browned, then add to the bowl with the lentils and quinoa, along with the herbs, nutritional yeast, tamari, lemon juice, no-salt seasoning, and garlic powder. Mix well. Taste and adjust for seasoning.
• Wilt the kale: Put about 1/2 inch of water into one of your used sauce pans (it’s okay if’s still a bit dirty from cooking the lentils!). Bring the water to a boil, then add the kale and cover. It will steam quickly – in about one minute. Remove from heat and drain. Squeeze out the excess water and set aside.
• Assemble the casserole!
  • Spread the lentil mixture into the bottom of a 9 X 13 pan
  • Cover with the wilted greens – add a pinch of salt and some cracked pepper to this layer
  • Cover with the mashed sweet potatoes
  • Cover the top with the tomato slices, then sprinkle on the hemp hearts. Season with a pinch of salt and more cracked pepper.
• To bake: Heat the oven to 350. Bake, covered for 1 hour. (If you prepared this in advance and you’re baking from the fridge, you’ll need to adjust the time). Optional: When baking is finished, remove cover and broil the top for a few minutes to finish. Enjoy!