When I first became plant based, I really didn't know what I could cook. I was used to cooking meals like the traditional meat with veg, so my instinct was to look was for alternatives to the meat. I found this recipe, for Very Veggie Lentil Bake (Thanks Becca!), and it became a mainstay in our house. I was very reluctant to stop eating cheese at that time (as I know many others feel when they become plant based. I hear you!). But I did cut back on the cheese, by only putting it on top, instead of the top and the middle!!
As time has progressed, I have slowly cut back on oil and cheese, so this recipe has evolved to what I publish here today. It still has the overall texture and taste of the original, and is still a dish that is on our favourites list. It is also twice the size, as leftovers reheat well.
The great thing about this recipe is its versatility. You can use up most vegetables that you have lying around in the fridge, which is a good way of using the ones that are getting to the end of their usefulness. They get blitzed up, so they don't need to be in perfect shape to work.
To work out how to make the most of this versatility, you just need to think of the recipe as a cumulation of separate parts:
- The lentil, quinoa, stock mix
- The spices
- The vegetables that get cooked before assembling - e.g. leek, capsicum, onion, mushrooms, eggplant, celery
- The vegetables that stay raw before assembling - e.g. carrot, zucchini, cauliflower, broccoli (these all get blitzed in a food processor, or grated)
Enjoy!!
In a medium saucepan, add the lentils, quinoa and vegetable stock. Bring to the boil, then reduce temperature and simmer uncovered. Once the mixture thickens, and starts to bubble like a volcano, stir constantly to prevent it from sticking. Continue until there is very little liquid left. Remove from the heat.
In a large non-stick saute pan, add the leek. Start cooking on high heat, then turn down to prevent the leek from burning. Add splashes of water or stock to prevent the leek from catching.
Once the leek has become soft, add the capsicum and mushrooms. Continue cooking, while stirring occasionally, for another 5 minutes.
Add the spices, and cook for another minute or so to release the flavours of the spices. The mixture may stick to the pan. That is to be expected, as you want the pan to be dry, to allow the spices to cook properly.
Tip the lentil/quinoa mixture into the pan with the leeks, mushroom, capsicum mix. Add the carrot & zucchini. Mix all together.
Transfer mixture to a large baking dish. Smooth the surface. Bake in a moderate oven (180degC) for approximately 25-30 minutes, or until the top has browned slightly and the surface feels firm to touch.
Once cooked, leave the dish on the bench for a few minutes before serving. This will allow the bake to hold together as you remove it.
Any uneaten bake is very easy to reheat. Store it in the fridge, then either reheat in the oven, or in the microwave.
This recipe can be very versatile. If you don't have the vegetables in the ingredients list, feel free to substitute with what you have. Or make a combination that suits your tastes. It is hard to go wrong, so have a try. My rule of thumb is, if it can be chopped to a small enough size, it doesn't need to be pre-cooked. Other vegetables would not taste good if they were still semi-raw in the bake - think eggplant or onion. I also like to have some vegetables in larger pieces, so you can see them (mushrooms, capsicum), and others ground up, so they become invisible. You will know how your family operates. So play around and see what works for you 🙂
Ingredients
Directions
In a medium saucepan, add the lentils, quinoa and vegetable stock. Bring to the boil, then reduce temperature and simmer uncovered. Once the mixture thickens, and starts to bubble like a volcano, stir constantly to prevent it from sticking. Continue until there is very little liquid left. Remove from the heat.
In a large non-stick saute pan, add the leek. Start cooking on high heat, then turn down to prevent the leek from burning. Add splashes of water or stock to prevent the leek from catching.
Once the leek has become soft, add the capsicum and mushrooms. Continue cooking, while stirring occasionally, for another 5 minutes.
Add the spices, and cook for another minute or so to release the flavours of the spices. The mixture may stick to the pan. That is to be expected, as you want the pan to be dry, to allow the spices to cook properly.
Tip the lentil/quinoa mixture into the pan with the leeks, mushroom, capsicum mix. Add the carrot & zucchini. Mix all together.
Transfer mixture to a large baking dish. Smooth the surface. Bake in a moderate oven (180degC) for approximately 25-30 minutes, or until the top has browned slightly and the surface feels firm to touch.
Once cooked, leave the dish on the bench for a few minutes before serving. This will allow the bake to hold together as you remove it.
Any uneaten bake is very easy to reheat. Store it in the fridge, then either reheat in the oven, or in the microwave.
This recipe can be very versatile. If you don't have the vegetables in the ingredients list, feel free to substitute with what you have. Or make a combination that suits your tastes. It is hard to go wrong, so have a try. My rule of thumb is, if it can be chopped to a small enough size, it doesn't need to be pre-cooked. Other vegetables would not taste good if they were still semi-raw in the bake - think eggplant or onion. I also like to have some vegetables in larger pieces, so you can see them (mushrooms, capsicum), and others ground up, so they become invisible. You will know how your family operates. So play around and see what works for you 🙂
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