Description
This spinach casserole with quinoa, lentils, and vegan cheese is creamy, comforting, and packed with plant-based protein.
Ingredients
Scale
- 150 g dry quinoa or rice
- 150 g dry red lentils
- 1/2 tablespoon oil
- 1 medium onion, chopped
- 400 g frozen spinach, thawed
- 1 teaspoon ground paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground turmeric
- Salt and pepper to taste
- 180 ml dairy-free cream or coconut milk
- 125 g vegan cheese, shredded
Instructions
- Rinse quinoa or rice and cook briefly in boiling water.
- Add red lentils and simmer until just tender, then drain.
- Preheat oven to 356°F and oil a casserole dish.
- Sauté onion in oil, then cook spinach until excess liquid evaporates.
- Combine grains, spinach, spices, and cream in baking dish.
- Top with vegan cheese and bake until melted and golden.
Notes
- Cooking time depends on whether quinoa or rice is used.
- Rinse grains well to avoid a sticky texture.
- Do not overcook before baking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 323
- Sugar: 1.3 g
- Sodium: 265 mg
- Fat: 11 g
- Saturated Fat: 2.7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 12 g
- Protein: 13 g
- Cholesterol: 0 mg