Vegan Pasta and Lentil Casserole

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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!

Submitted by Kameron
Published on October 5, 2017
Prep Time:
30 mins
Cook Time:
35 mins
Total Time:
1 hr 5 mins
Servings:
8
Yield:
8 servings
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Ingredients

Original recipe (1X) yields 8 servings

  • 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 (Optional)

  • 1 pinch ground black pepper to taste

Directions

  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.

Nutrition Facts (per serving)

475 Calories
7g Fat
83g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 475
% Daily Value *
Total Fat 7g 8%
Saturated Fat 1g 5%
Sodium 844mg 37%
Total Carbohydrate 83g 30%
Dietary Fiber 19g 68%
Total Sugars 11g
Protein 27g 53%
Vitamin C 27mg 30%
Calcium 121mg 9%
Iron 8mg 43%
Potassium 1465mg 31%

* 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.