Description
This Spinach Casserole with Lentils & Quinoa is a hearty, nutritious, and comforting vegan dish perfect for a wholesome meal. It combines protein-packed red lentils and quinoa with flavorful spices, creamy dairy-free cream, and melted vegan cheese, all baked to golden perfection.
Ingredients
Grain and Legumes
- 150 g (¾ cup) dry quinoa or rice
- 150 g (¾ cup) dry red lentils
Vegetables and Aromatics
- 1 medium onion, chopped
- 400 g (14.1 oz) frozen spinach, thawed
Spices and Seasonings
- 1 tsp ground paprika
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp garlic powder
- ¼ tsp ground turmeric
- Salt & pepper to taste
Other Ingredients
- ½ Tbsp oil (for sautéing)
- 180 ml (¾ cup) dairy-free cream or canned coconut milk
- 125 g (1½ cups) vegan cheese, shredded
Instructions
- Prepare the grains and lentils: Rinse the quinoa or rice thoroughly. Transfer to a large saucepan, cover with plenty of boiling water, and cook for 2-3 minutes. Then add the red lentils and simmer together until both are tender but still slightly al dente, as they will continue cooking in the oven. Drain and set aside.
- Preheat oven and prepare casserole dish: Set your oven to 356 °F (180 °C). Lightly oil a 9×9 inch (23×23 cm) casserole dish and set aside.
- Sauté the aromatics and spinach: Peel and finely chop the onion. Heat ½ tablespoon of oil in a large skillet or pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Then add the thawed spinach and cook until heated through and most excess liquid has evaporated.
- Combine ingredients in casserole dish: Transfer the cooked quinoa and lentils mixture alongside the spinach and onion mixture into the prepared casserole dish. Add the paprika, cumin, coriander, garlic powder, turmeric, salt, and pepper. Pour in the dairy-free cream or coconut milk and stir thoroughly to combine all ingredients evenly.
- Add cheese topping and bake: Sprinkle the shredded vegan cheese evenly over the top. Place the casserole in the preheated oven and bake for 20-25 minutes, until the vegan cheese is bubbly, melted, and slightly golden around the edges.
- Rest and serve: Remove the casserole from the oven and let it cool for a few minutes before serving to allow the flavors to settle and make it easier to slice and serve. Enjoy your comforting vegan spinach casserole!
Notes
- Cooking time may vary depending on whether quinoa or rice is used; check package instructions for specific cooking times.
- Rinse grains thoroughly before cooking to remove excess starch and prevent stickiness.
- Do not overcook quinoa or rice during the initial boiling; slightly al dente is ideal to avoid mushiness after baking.
