Beautiful layers of sliced vegetables, lentils, and non-dairy cheese make a unique presentation in this vegan lentil “loaf” casserole.
Submitted by
Tuey
Published on October 16, 2017
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Ingredients
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cooking spray
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1 medium zucchini, thinly sliced lengthwise
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1 medium onion, thinly sliced
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2 medium tomatoes, thinly sliced
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1 cup sliced fresh mushrooms
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½ cup canned lentils, drained and rinsed
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1 teaspoon garlic powder, or more to taste
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½ cup shredded vegan Cheddar cheese
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salt and ground black pepper to taste
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Grease a loaf pan with cooking spray.
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Layer 1/2 of the zucchini in the bottom of the prepared pan, followed by 1/2 of the onion, 1/2 of the tomatoes, and all of the mushrooms. Sprinkle garlic powder over top, followed by 1/2 of the vegan cheese. Add remaining onions in a layer and spread all lentils over top. Finish layers with remaining zucchini, tomatoes, and cheese.
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Bake, uncovered, in the preheated oven until veggies are tender and cheese is melted or crisp, depending on what type you use, 30 to 40 minutes. Let stand for about 15 minutes before serving.
Nutrition Facts (per serving)
| 93 | Calories |
| 2g | Fat |
| 11g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
|
Servings Per Recipe 4 |
|
|
Calories 93 |
|
| % Daily Value * | |
|
Total Fat 2g |
3% |
|
Saturated Fat 0g |
1% |
|
Sodium 178mg |
8% |
|
Total Carbohydrate 11g |
4% |
|
Dietary Fiber 4g |
13% |
|
Total Sugars 5g |
|
|
Protein 7g |
14% |
|
Vitamin C 19mg |
21% |
|
Calcium 21mg |
2% |
|
Iron 1mg |
3% |
|
Potassium 378mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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