Vegan Pasta and Lentil Casserole
made it | 0 reviews |
Added to shopping list. Go to shopping list.
Ingredients1 h 5 m servings 475 cals
Original recipe yields 8 servings
- Combine oil, onion, and garlic in a Dutch oven over medium heat. Cook and stir until onion softens, 3 to 5 minutes. Add mushrooms, Japanese eggplant, and buttercup squash sequentially, stirring well after each addition.
- Stir tomatoes into the Dutch oven. Stir in red lentils; add pasta shells. Pour in stock; reduce heat to medium-low and simmer, covered, until pasta is almost fully cooked, about 30 minutes. Stir occasionally to ensure pasta doesn't stick to the bottom of the Dutch oven.
- Mix rice vinegar, soy sauce, and tomato paste together in a small bowl. Pour into the Dutch oven; stir to combine. Stir in nutritional yeast. Add basil, paprika, and black pepper; stir once more.
Per Serving: 475 calories; 6.5 g fat; 82.7 g carbohydrates; 26.5 g protein; 0 mg cholesterol; 844 mg sodium. Full nutrition