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The ultimate winter lentil & roast veg bake
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4.86 from 7 votes

The Ultimate Winter Lentil & Roast Veg Bake

Course Main Course
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Christmas, Dinner party, Lentil bake, Lentils, Roast veg bake, Roast vegetables, Valentines, Vegetables
Prep Time 30 minutes
Cook Time 2 hours
Author Niki Webster

Ingredients

For the roast veg topping

  • 1/2 large cauliflower chopped into florets
  • 1 medium sweet potato peeled and chopped into small chunks
  • 3 carrots peeled and chopped into small chunks
  • 2 medium potatoes peeled and chopped into small chunks
  • 1 tbsp olive oil
  • Sea salt
  • Black pepper
  • 2 tbsp coconut yogurt or plant-based yogurt
  • 2 tbsp nutritional yeast
  • 1 tsp sea salt
  • 1 tsp Dion mustard
  • Black pepper

For the caramelised onions

  • 3 onions roughly chopped into slices
  • 2 tbsp olive oil
  • Pinch sea salt

For the filling ingredients

  • 2 large onions chopped roughly
  • 3 tbsp extra virgin olive oil
  • 6 cloves garlic sliced
  • 300 g dark green or Puy lentils rinsed
  • 1.5 L water
  • 1 tbsp bouillon stock
  • 250 g mushrooms chopped
  • Juice 1/2 lemon
  • 2 tsp sea salt
  • 2 tbsp balsamic glaze
  • 1 tbsp vegan Worcester sauce
  • 2 tbsp extra virgin olive oil
  • 1 tsp tamari
  • Twist black pepper

For the toppings

  • Handful walnuts
  • Drizzle olive oil

Instructions

To make the veg topping

  • Heat your oven to 180c
  • Add the veg to one large or two baking trays. Toss with olive oil and season well. Bake the veg 35-40 minutes until cooked.
  • Allow to cool a little, then add to a large bowl. Mash the veg roughly with a fork or masher, then add the other ingredients. Mash into the veg. Set aside.

To caramelise the onions

  • Add the onion to a large pan with the olive oil and sauté for 20 minutes on a low heat until soft and caramelised. Set aside.

To make the filling

  • Add the oil to a large pan and heat to a low to medium heat. Add the onion and for approx 8-10 minutes until soft and browning. Add in the garlic and stir for another few minutes, then add in the lentils, water, and bouillon.
  • Bring to the boil and boil for 10 minutes, then down the heat to low, add the mushrooms and simmer for 30 minutes. Add a little more water if needed.
  • Stir in all the remaining ingredients.

To compile the bake

  • Add the lentils to a large casserole tray, spread over the base.
  • Then spread the caramelised onions over the lentils.
  • Top with the mashed veg, spreading out to cover everything.
  • Sprinkle with the walnuts (brake up a little) and a drizzle of olive oil
  • Bake for 20 minutes on 180c.
  • Remove from the oven to cool a little.

Notes

4-6 servings