Vegan Pasta And Lentil Casserole Recipe

Name: Vegan Pasta And Lentil Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 onion, diced; 1 head garlic, sliced; 1 (8 ounce) package sliced mushrooms; 1 Japanese eggplant, halved and sliced; 6 cups diced buttercup squash; 1 (28 ounce) can diced tomatoes; 1 cup red lentils; 4 cups small pasta shells; 6 cups vegetable stock; 1/4 cup rice vinegar; 1/4 cup soy sauce; 1 tablespoon tomato paste; 1 cup nutritional yeast; 1 (.75 ounce) package basil leaves, cut into thin strips; 1/2 teaspoon hot paprika (optional); 1 pinch ground black pepper to taste

Servings: persons

2 tablespoons extra-virgin olive oil
1 onion, diced
1 head garlic, sliced
1 (8 ounce) package sliced mushrooms
1 Japanese eggplant, halved and sliced
6 cups diced buttercup squash
1 (28 ounce) can diced tomatoes
1 cup red lentils
4 cups small pasta shells
6 cups vegetable stock
1/4 cup rice vinegar
1/4 cup soy sauce
1 tablespoon tomato paste
1 cup nutritional yeast
1 (.75 ounce) package basil leaves, cut into thin strips
1/2 teaspoon hot paprika (optional)
1 pinch ground black pepper to taste

1
Combine oil, onion, and garlic in a Dutch oven over medium heat. Cook and stir until onion softens, 3 to 5 minutes. Add mushrooms, Japanese eggplant, and buttercup squash sequentially, stirring well after each addition.
2
Stir tomatoes into the Dutch oven. Stir in red lentils; add pasta shells. Pour in stock; reduce heat to medium-low and simmer, covered, until pasta is almost fully cooked, about 30 minutes. Stir occasionally to ensure pasta doesn't stick to the bottom of the Dutch oven.
3
Mix rice vinegar, soy sauce, and tomato paste together in a small bowl. Pour into the Dutch oven; stir to combine. Stir in nutritional yeast. Add basil, paprika, and black pepper; stir once more.

3826

kcal

Calories

289

Fat

269

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 onion, diced, 1 head garlic, sliced, 1 (8 ounce) package sliced mushrooms, and more.

Yes, Vegan Pasta And Lentil Casserole falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Pasta And Lentil Casserole

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