Ingredients

• For the Bake:
  • 10 oz (300 g) raw lentils (any variety)
  • 3 cups (700 ml) water
  • 8 oz (250 g) mushrooms, sliced
  • 1 oz (25 g) chives (or green onions, shallots, leeks, or regular onion)
  • 80 ml (1/3 cup) dairy-free cream
  • 1 tablespoon thyme (fresh or dried)
  • 2 tablespoons nutritional yeast
  • Salt and black pepper, to taste
  • Dairy-free butter (for greasing)
• Optional Toppings:
  • Dairy-free cheese (for topping)
  • Vegan parmesan cheese (for garnish)

Step-by-Step Instructions

1. Prepare the Lentils:

• Rinse the raw lentils under cold water to remove any debris. In a medium pot, combine the lentils and 3 cups of water. Bring to a boil over medium heat, then reduce to a simmer. Cook for about 20-25 minutes or until the lentils are tender but not mushy. Drain any excess water and set aside.

2. Sauté the Vegetables:

• In a large skillet, heat a small amount of dairy-free butter over medium heat. Add the sliced mushrooms and cook until they are golden brown, about 5-7 minutes. Stir occasionally to ensure even cooking.
• Once the mushrooms are cooked, add the chopped chives (or chosen onion variety) to the skillet. Sauté for an additional 2-3 minutes until fragrant.

3. Combine Ingredients:

• In a large mixing bowl, combine the cooked lentils, sautéed mushrooms and chives, dairy-free cream, thyme, nutritional yeast, salt, and black pepper. Mix well to ensure all ingredients are evenly distributed.

4. Assemble the Bake:

• Preheat your oven to 375°F (190°C). Grease a baking dish with dairy-free butter.
• Pour the lentil mixture into the prepared baking dish, spreading it out evenly. If desired, top with dairy-free cheese for a melty finish.

5. Bake:

• Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden and bubbly. Keep an eye on it to prevent burning.

6. Serve:

• Once baked, remove from the oven and let it cool for a few minutes. Garnish with vegan parmesan cheese before serving. Enjoy warm!

Cooking Tips

• Lentil Varieties: You can use green, brown, or black lentils for this recipe. Avoid red lentils, as they cook too quickly and may become mushy.
• Mushroom Options: Feel free to mix different types of mushrooms, such as cremini, shiitake, or portobello, for added flavor.
• Herb Substitutions: Fresh herbs can be substituted with dried ones; just reduce the quantity as dried herbs are more concentrated.

Storage

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: You can freeze the baked dish for up to 3 months. Thaw in the refrigerator overnight before reheating.

Nutritional Facts (Per Serving, Approx. 1 cup)

• Calories: 220
• Protein: 12 g
• Fat: 6 g
• Carbohydrates: 34 g
• Fiber: 10 g
• Sugars: 2 g
• Sodium: 250 mg

FAQs

1. Can I use canned lentils instead of raw?
Yes, you can use canned lentils. Just rinse and drain them, then skip the boiling step. Add them in with the sautéed mushrooms.

2. Is this dish gluten-free?
Yes, all ingredients listed are gluten-free, making this dish safe for those with gluten sensitivities.

3. Can I make this in advance?
Absolutely! You can prepare the mixture the night before and bake it just before serving.

4. What can I substitute for dairy-free cream?
You can use coconut cream, cashew cream, or any plant-based cream you prefer.

5. How can I make it spicier?
Add red pepper flakes or your favorite hot sauce to the mixture for some heat.

Conclusion

This Creamy Mushroom Lentil Bake is a delightful blend of textures and flavors, showcasing the earthiness of lentils and the umami of mushrooms. It’s a nutritious, filling dish that can be enjoyed on its own or paired with a fresh salad or crusty bread. Whether you’re looking for a hearty meal to feed your family or a dish to impress your guests, this vegan bake is sure to satisfy. Enjoy the comforting goodness and the simplicity of plant-based cooking!