Description
A comforting, vegan, and gluten-free dish that combines creamy cashew topping with hearty lentils and roasted vegetables.
Ingredients
Scale
- 1 cup raw cashews
- 1/2 cup + 2 tablespoons water
- 2 garlic cloves
- 2 tablespoons nutritional yeast
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon sea salt
- Freshly ground black pepper (to taste)
- 1 large head of cauliflower, cut into florets
- 1 large sweet potato, peeled and cubed
- 6 medium carrots, peeled and chopped
- 2 tablespoons olive oil or avocado oil
- Kosher salt (for seasoning veggies)
- 1 1/2 tablespoons olive oil (for sautéing)
- 1 large sweet onion, diced
- 6 garlic cloves, minced
- 1 1/2 cups French green 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 balsamic vinegar
Instructions
- Soak the cashews in boiling water for about 1 hour, then drain and rinse.
- Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
- Chop the cauliflower, sweet potato, and carrots into even-sized pieces. Toss with olive oil, kosher salt, and black pepper. Roast for 25-30 minutes until golden and tender.
- In a large pan over medium heat, add olive oil and sauté the diced onion until lightly browned (about 5-7 minutes). Add minced garlic and stir until fragrant.
- Pour in vegetable broth and lentils, bring to a boil, then reduce heat and simmer for 25-30 minutes until tender.
- Remove thyme sprigs from the lentils and stir in tahini, miso paste, and balsamic vinegar. Adjust seasoning to taste.
- In a blender, combine soaked cashews, water, garlic cloves, nutritional yeast, lemon juice, sea salt, and black pepper. Blend until smooth.
- In a baking dish, layer the roasted vegetables, followed by the lentil mixture, and top with cashew cream.
- Bake at 350°F (175°C) for about 20 minutes. Optionally broil for 1-2 minutes for a golden finish.
- Let cool slightly before serving.
Notes
Serve with warm, crusty bread or a light salad for a complete meal. Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan comfort food, gluten-free baking, healthy recipes, lentils, vegetable bake
