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    Home » Recipes » Mains

    Cheesy Vegan Quinoa Casserole with Lentils

    Published: Nov 15, 2022 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    464 shares
    JUMP TO RECIPE

    A cheesy and utterly delicious vegan quinoa casserole that’s loaded with veggies and flavour! It’s wholesome, melty, filling, and incredibly satisfying. Prepare it in advance and pop it in the oven before serving!

    Slice of vegan casserole in white plate with fork beside it.

    This recipe was originally published in March 2020. It has been updated for content and photos.

    While a good warming casserole dish is best in colder months, this one is super satisfying to enjoy all year long.

    And just like our enchilada casserole, this dish is loaded with veggies and delicious flavours.

    Jump to:
    • Ingredients + Substitutions
    • Instructions
    • Storage
    • Expert Tips
    • More delicious vegan casserole recipes
    • 📖 Recipe

    Ingredients + Substitutions

    Here’s what you’ll need to make this yummy vegan quinoa casserole.

    Vegetables and spices on counter top.
    See recipe card for quantities

    For the casserole base

    • Lentils: Split red lentils work well because they are binding and help hold everything together to slice and serve. You may use another lentil variety or even black beans if preferred.
    • Quinoa: This superfood is naturally gluten-free, it’s filling and is a great source of added protein to our quinoa bake.
    • Veggies: I’m using leek, zucchini, and mushrooms, but this dish would work well with other veggies too. Try onion, bell peppers, tomatoes, green beans, peas, broccoli, corn, or whatever you have on hand. If you don’t have fresh produce available, frozen works too.
    • Spices: Garlic powder, dried thyme, and salt. But feel free to add more seasoning to your taste. Cumin, smoked paprika, oregano, chili powder, and/or cayenne pepper would make great additions as well.

    For the vegan cheese sauce

    • Sweet potato: Adds additional nutrients and vegetables to our vegan quinoa casserole. Plus, its natural orange colour makes it rich and visually appealing. Butternut squash is a great alternative if you don’t have sweet potatoes available.
    • Oats: Use certified gluten-free, if needed. The oats give our cheese sauce a thicker texture.
    • Nutritional yeast: For cheesy flavour.
    • Tapioca starch: Gives the dairy-free cheese sauce its melty and stretchy texture, but if you don’t have any on hand, you may use cornstarch or brown rice flour with similar results.
    • Apple cider vinegar: For a touch of tang that any good cheese sauce needs. If you don’t have any on hand, lemon juice or lime juice works as well.
    • Spices: Onion powder, smoked paprika and salt get added to our cheese sauce to enhance its flavour. For spice, add a dash of hot sauce or cayenne pepper.

    Instructions

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    Start by preheating your oven and getting your lentils and quinoa cooking in a sauce pot with the broth. Once cooked, set it aside.

    NOTE: I like using vegetable broth to cook my lentils and quinoa for added flavour. But salted water works too if you don’t have any on hand.

    At the same time, add the diced sweet potato to a small pot covered with water and let that boil until fork tender. Drain and set aside until you’re ready to make the cheese sauce.

    Pan with leek, zucchini and mushrooms inside.

    Meanwhile, sauté the leek, zucchini, and mushrooms in a pan over medium heat. (photo 1)

    Glass dish with cooked quinoa and lentils and vegetables on top.

    Add the cooked lentils and quinoa to a baking dish and the sautéed veggies on top. (photo 2)

    NOTE: You shouldn’t need any oil or water since the mushrooms will release a lot of moisture, but make sure to stir often to prevent sticking.

    Lentils, quinoa and sauteed veggies inside glass baking tray.

    Mix everything well to evenly distribute the veggies throughout. (photo 3)

    Oats and spices inside blender.

    Add all the cheese sauce ingredients to a blender and process until smooth. (photo 4)

    Vegan cheese sauce being poured into casserole dish.

    Evenly pour the cheese sauce over the casserole mixture. (photo 5)

    Baked vegan casserole in glass dish.

    Bake in your preheated oven for 15-20 minutes. (photo 6)

    Serve hot and enjoy!

    Slice of quinoa and lentil casserole in white plate.

    Storage

    This vegan quinoa casserole tastes best when fresh out of the oven as the cheese will be warm and melty. As it cools, the cheese sauce will start to harden some, but will still taste great!

    To return the cheese to a melty state, pop it back in the oven to reheat.

    Leftovers keep refrigerated for up to 4 days. You may reheat in the oven and enjoy.

    Can I make it in advance?

    You may fully prepare and assemble this dish in advance. Refrigerate your unbaked casserole 1-2 days before baking.

    Then, when ready to bake, just pop it in the oven and you can have dinner on the table in 20 minutes.

    Expert Tips

    • Cook the quinoa and lentils in a delicious broth (instead of water) for added depth of flavour.
    • Prep and assemble the casserole in advance if possible. Then you can have dinner on the table in 20 minutes on those busy weeknights.
    • This vegan quinoa casserole tastes best when freshly baked and the cheese sauce is hot and melty. As it cools down to room temperature, the cheese layer will begin to harden. To return it to a melty state, just pop it back in the oven and reheat it.

    More delicious vegan casserole recipes

    • broccoli rice and cheese casserole in glass dish that has been browned on top
      Cheesy Vegan Broccoli Rice Casserole [Oil Free]
    • Slice of vegan shepherd's pie on white plate.
      Healthy Mushroom and Lentil Pie with Gravy [Oil Free]
    • glass dish with cooked sweet potato, peppers, zucchini, corn, black beans and quinoa
      Vegan Enchilada Casserole [GF+Oil Free]
    • Rice and beans in white plate with tomato, onion and avocado garnish.
      Instant Pot Mexican Casserole [Oil Free]

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito

    Rosa

    📖 Recipe

    Slice of quinoa and lentil casserole in white plate.

    Cheesy Vegan Quinoa Casserole with Lentils

    A cheesy and utterly delicious vegan quinoa casserole that's loaded with veggies and flavour!
    5 from 6 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 45 minutes
    Cook Time: 20 minutes
    Total Time: 1 hour 5 minutes
    Course: Main Course
    Cuisine: American, Canadian
    Servings: 6 servings
    Calories: 194kcal
    Author: Rosa

    Equipment

    Picture of blender on white background.
    Vitamix Blender
    Empty rectangle baking dish.
    9"x13" Baking Dish (or similar)

    Ingredients

    • 1 cup split red lentils
    • ½ cup quinoa
    • 4 cups low sodium vegetable broth
    • 1 ¼ cup leek finely chopped
    • 1 cup zucchini diced
    • 8 ounce (227g) package button mushrooms chopped
    • 1 teaspoon garlic powder
    • ½ teaspoon dried thyme
    • ½ teaspoon sea salt or to taste

    For the Cheese Sauce

    • 1 cup sweet potato cubed
    • ⅔ cup rolled oats gluten free if preferred
    • ¼ cup nutritional yeast
    • 3 tablespoons tapioca starch or tapioca flour
    • 1 cup water
    • 1 teaspoon apple cider vinegar
    • 2 teaspoon onion powder
    • 1 teaspoon smoked paprika
    • 1 teaspoon sea salt
    • Optional Garnish: thyme
    Prevent your screen from going dark

    Instructions

    • Preheat your oven to 450°F/232°C.
    • In a medium sauce pot, add your lentils, quinoa and veggie broth and bring to a boil. Reduce heat, and let simmer uncovered for 20 minutes stirring occasionally, until liquids are mostly absorbed. (Towards the end of cooking, stir more often.) Set aside.
    • Meanwhile, add your diced sweet potato to a small pot, covered with water, bring to a boil and cook until fork tender, approx. 8 minutes. Drain and set aside.
    • To a large skillet, add the leek, zucchini, mushrooms, garlic powder, thyme, and salt and sauté over medium-high heat until softened, approx 5 minutes. Stir often to prevent sticking. You should not need any water or oil since the mushrooms will release moisture as they cook.
    • Add the cooked quinoa and lentils, plus the sautéed veggies to a 9"x13" (or similar) baking dish and mix well.
    • To make the cheese sauce, add your cooked sweet potato, and all remaining cheese sauce ingredients to your blender and process until smooth. Evenly pour the sauce over your lentil, quinoa, and veggie mixture, and sprinkle with more thyme, if you'd like.
    • Cover the dish with parchment paper and then aluminum foil and bake for 15 minutes. Then remove the foil/paper and bake another 5 minutes to slightly brown the top. Serve hot.

    Notes

    Cook the quinoa and lentils in a delicious broth (instead of water) for added depth of flavour.
    Prep and assemble the casserole in advance if possible. Then you can have dinner on the table in 20 minutes on those busy weeknights.
    This vegan quinoa casserole tastes best when freshly baked and the cheese sauce is hot and melty. As it cools down to room temperature, the cheese layer will begin to harden. To return it to a melty state, just pop it back in the oven and reheat it.
    Leftovers keep for up to 4 days in the refrigerator. Just reheat and enjoy.

    Nutrition

    Calories: 194kcal | Carbohydrates: 37g | Protein: 9g | Fat: 2g | Sodium: 691mg | Potassium: 453mg | Fiber: 7g | Sugar: 4g | Vitamin A: 3659IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 6mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    464 shares

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    1. Cheryl

      January 16, 2023 at 4:50 pm

      5 stars
      This was a hit!! Next time I will add more veggies but that is just my preference. Will make again.

      Reply
      • Rosa

        January 17, 2023 at 10:39 am

        So glad you enjoyed it Cheryl. 🙂

        Reply
    2. LuAnn

      January 11, 2023 at 4:07 pm

      5 stars
      This is delicious! I made it exactly as shown. It came out perfect!

      Reply
      • Rosa

        January 12, 2023 at 10:32 am

        Thrilled you enjoyed it LuAnn!

        Reply
    3. Sandra White

      January 07, 2023 at 5:03 pm

      What is tapioca starch? or is there a substitute?
      Can I use green onions or reg. onions instead of leeks?
      Love your recipes…..the easy ones with few steps or ingredients I love the most.

      Reply
      • Rosa

        January 08, 2023 at 10:59 am

        Hi Sandra, tapioca starch is a unique thickener that makes the cheese creamy and “melty”. You may use cornstarch or flour with similar results. Onions are fine instead of leeks. Enjoy.

        Reply
    4. Annemarie

      April 01, 2021 at 3:50 pm

      Hi Clare. I’m looking forward to this for a dinner. Can I make make and put this together but leave in the fridge till it’s time to bake? Thank you kindly. Annemarie

      Reply
      • Rosa

        April 02, 2021 at 8:46 am

        Sure, that works. Might need a bit longer to heat through.

        Reply
    5. Clare

      March 15, 2020 at 3:47 am

      I’m from England and do not understand what a cup measures can you tell me what the measurements are in ounces or grams?

      Reply
      • Rosa

        March 15, 2020 at 4:56 pm

        Hi Clare, 1 cup is equal to 8 fluid ounces in the UK. Hope you enjoy the recipe.

        Reply

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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients, and under 400 calories per serving with several gluten-free and oil-free options! Occasional cheat days included. 😉

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    464 shares