Vegan Pasta and Lentil Casserole Kameron reviews online

Vegan Pasta and Lentil Casserole


This dish was inspired by a lot of ingredients and combinations in my head and this is how it played out. I am very happy with the result and can't wait to enjoy this during lunches at work!


Edition Details



Cooking method

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.

Number of persons


Full cooking time

30 m

Cooking time

35 m

Time for preparing

1 h 5 m




6.5 g




26.5 g


0 mg


844 mg

Ingredients Vegan Pasta and Lentil Casserole

2 tablespoons extra virgin olive oil
1 tablespoon tomato paste
1/4 cup soy sauce
1/4 cup rice vinegar
1 (28 ounce) can diced tomatoes
1 cup red lentils
1 onion, diced
1 (8 ounce) package sliced mushrooms
6 cups vegetable stock
1 pinch ground black pepper to taste
1 cup nutritional yeast
1 head garlic, sliced
1 Japanese eggplant, halved and sliced
6 cups diced buttercup squash
4 cups small pasta shells
1 (.75 ounce) package basil leaves, cut into thin strips
1/2 teaspoon hot paprika (optional)


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