This scrumptious layered bake may initially appear intimidating, but don’t let its complexity fool you – it’s surprisingly quick and effortless to prepare. Savor a hearty, layered delight by cooking lentil bolognese to perfection, then alternating slices of tender potatoes and eggplant, binding the flavors together with generous dollops of rich sun-dried tomato paste, aromatic herbs, and a pinch of warmth from various spices? With all the elements in place, generously sprinkle a rich blend of almond-Parmesan atop and bake in the oven until a golden-brown crust forms. Yum!
Vegan Creamy Lentil Bolognese and Potato Casserole
Ingredients needed for a rich and satisfying Creamy Lentil Bolognese and Potato Bake:
1 cup dried green or brown lentils
2 medium potatoes, peeled and thinly sliced
1 onion, finely chopped
3 cloves garlic, minced
1 carrot, grated
1 celery stalk, diced
1 (28-ounce) can whole peeled tomatoes
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon dried oregano
Salt and pepper to taste
Fresh basil leaves for garnish
- 2 tablespoons of olive oil
- 1 large onion
- 2 garlic cloves
- 1 large carrot
- Half a stalk of celery.
- 1 tablespoon oregano
- 1 tablespoon basil
- 1/2 tablespoon thyme
- Two cups of cooked brown lentils.
- 4 chopped sun-dried tomatoes
- 3/4 cup tomato paste
- Salt and pepper, to taste
- One 14-ounce can of crushed tomatoes.
- 1/4 cup vegan red wine
- 1/3 cup water (optional)
- 3 medium sized potatoes
- 1/2 of 1 eggplant
- 1 cup almonds
- 3 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt, to taste
- 2 teaspoons of coconut oil
Preparing a Hearty Vegan Meal: Creamy Lentil Bolognese and Potato Bake
- Preheat the oven to 392°F.
- With the olive oil shimmering at medium heat in a substantial skillet.
- Tenderly chop the onion, carrot, celery, and garlic into uniform, bite-sized cubes, then gently add them to the preheated skillet.
- Saute until the onions are translucent, then combine with cooked lentils, sun-dried tomatoes, a medley of herbs including oregano, basil, and thyme. Stir the mixture for several minutes to combine, then introduce the coconut sugar and rich tomato paste, allowing their flavors to meld together harmoniously. Before seasoning, stir the mixture thoroughly to ensure even distribution of flavors.
- As the sauce simmers, gently stir in the freshly chopped tomatoes and rich red wine. If the bolognese appears overly dry, consider adding a small amount of water to achieve your desired consistency. Conversely, if the sauce already seems suitable, omit the water altogether.
- Slice the eggplant and potato into delicate, uniform strips.
- Arrange a delicate coating of the rich bolognese sauce evenly across the base of your baking dish. Adorn the dish with a delicate arrangement of thinly sliced potatoes. Add an additional serving of rich, slow-cooked Bolognese sauce to the pasta, allowing its deep flavors to meld together harmoniously. Then, delicately place a velvety layer of roasted aubergine on top, its subtle sweetness providing a delightful contrast to the savory pasta and sauce.
- Continuously layer the remaining ingredients to utilize them completely.
- To craft the vegan Parmesan topping, combine the almonds along with the garlic powder, onion powder, salt, nutritional yeast, and coconut oil in a food processor; process until the mixture emulates Parmesan crumbles. Sprinkle the topping evenly across the surface of your baked goods.
- Wrap the dish generously with aluminum foil to prevent moisture loss during baking, then place it in a preheated oven at 350°F (180°C) for approximately 1 hour and 30 minutes, or until the desired level of doneness is achieved. Carefully remove the aluminum foil and continue baking for an additional 5 minutes, or until the vegan parmesan topping is lightly caramelized.
