Vegan Pasta and Lentil Casserole Recipe

Recipesfull introduces to you: Popular Recipes. (Vegan Pasta and Lentil Casserole Recipe). This dish was inspired by a lot of ingredients and combinations in my head and this is how it played out. I am very happy with the result and can't wait to enjoy this during lunches at work!

Brief

Prep 30 mins

Cook: 35 mins

Total: 1hr5 mins

Servings: 8

Yield: 8 servings

Vegan Pasta and Lentil Casserole Recipe

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

¼ cup rice vinegar

¼ cup soy sauce

1 tablespoon tomato paste

1 cup nutritional yeast

1 (.75 ounce) package basil leaves

cut into thin strips

½ teaspoon hot paprika

1 pinch ground black pepper to taste

Main Dish

Directions

Step 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.

Step 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.

Step 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.

Nutritional Information

Vegan Pasta and Lentil Casserole Recipe

Servings Per Recipe:8

Calories: 475.1

% Daily Value *

Protein: 26.5g 53%

Carbohydrates: 82.7g 27%

Dietary Fiber: 18.9g 75%

Sugars: 10.5g

Fat: 6.5g 10%

Saturated Fat: 0.9g 5%

Vitamin A Iu: 2532.4IU 51%

Niacin Equivalents: 63.5mg 489%

Vitamin B6: 10.1mg 630%

Vitamin C: 26.8mg 45%

Folate: 513.5mcg 128%

Calcium: 121.1mg 12%

Iron: 7.7mg 43%

Magnesium: 90.9mg 33%

Potassium: 1465mg 41%

Sodium: 843.9mg 34%

Thiamin: 0.3mg 29%

Calories From Fat: 58.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.