Description
A hearty vegan spinach casserole made with quinoa, red lentils, and dairy-free cream. Gluten-free, high-protein, and perfect for cozy dinners.
Ingredients
150 g (¾ cup) dry quinoa or rice
150 g (¾ cup) dry red lentils
½ Tbsp oil
1 medium onion, chopped
400 g frozen spinach, thawed
1 tsp ground paprika
½ tsp ground cumin
½ tsp ground coriander
½ tsp garlic powder
¼ tsp ground turmeric
Salt & pepper to taste
180 ml (¾ cup) dairy-free cream or canned coconut milk
125 g (1 ½ cups) vegan cheese, shredded
Instructions
1. Rinse and boil quinoa or rice for 2-3 minutes.
2. Add lentils and simmer until tender.
3. Preheat oven to 356°F/180°C.
4. Sauté onion in oil until soft.
5. Add thawed spinach and cook until moisture evaporates.
6. Combine spinach, lentil, and quinoa mixture in baking dish.
7. Add spices and coconut milk, mix well.
8. Top with vegan cheese and bake for 25 minutes until golden.
9. Cool slightly and serve warm.
Notes
Use smoked paprika for deeper flavor.
Ensure spinach is fully drained.
Casserole can be frozen or made a day ahead.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 295
- Sugar: 3g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Spinach casserole, vegan quinoa bake, lentil casserole, healthy comfort food