Creamy Lentil Vegetable Bake
Hearty and indulgent, this plant-based bake features layers of caramelized roasted cauliflower, sweet potato, and carrots topped with savory, miso-infused green lentils. A luxurious blanket of garlic-lemon cashew cream creates a bubbly, cheese-like crust that makes this the perfect centerpiece for holiday gatherings or a comforting winter meal.
Instructions
- 1
Soak cashews (1 cup) in boiling water for 60 minutes. Drain and rinse thoroughly.
- 2
Preheat oven to 205C. Prepare cauliflower (1 head) into florets, chop sweet potato (1 large) into chunks, and slice carrots (6) into small rounds.
- 3
Toss the vegetables with olive oil (2 tbsp) and season. Roast on sheet pans for 25 minutes until tender and browned.
- 4
Reduce oven to 175C. Heat olive oil (1.5 tbsp) in a Dutch oven and sauté onion (1 sweet) for 5 minutes until browned.
- 5
Add garlic cloves (6 clove) and sauté for 2 minutes until fragrant.
- 6
Pour in vegetable broth (4 cup), puy lentils (1.5 cup), and fresh thyme (5 sprig). Simmer for 25 minutes until lentils are al dente.
- 7
Remove thyme. Stir in tahini (0.25 cup), white miso paste (2 tbsp), and balsamic vinegar (2 tbsp). Adjust seasoning to taste.
- 8
Blend the soaked cashews with water (0.625 cup), garlic cloves (2 clove), nutritional yeast (2 tbsp), lemon juice (1.5 tbsp), sea salt (0.5 tsp), and black pepper (0.25 tsp) until creamy.
- 9
Assemble the bake by layering vegetables, then lentils, then the cashew cream in a baking dish. Bake for 20 minutes until bubbling.
Nutrition Facts
Per portion