This recipe is not only packed with nutrients but also provides the comfort and flavors you crave—making it a perfect choice for a plant-based dinner or meal prep.
Ingredients
Scale:
1 cup quinoa, rinsed and drained
1 cup green or brown lentils, rinsed thoroughly
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and black pepper to taste
4 cups fresh spinach, chopped
1 medium onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 cup mushrooms, sliced
2 cups vegetable broth, preferably low-sodium
1 cup unsweetened almond milk (or any plant-based milk)
1 cup vegan cheese shreds (e.g., mozzarella style)
2 tablespoons nutritional yeast (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, add a splash of water or olive oil. Sauté the diced onion, minced garlic, and red bell pepper for about 5 minutes until soft.
Stir in the chopped spinach and sliced mushrooms, cooking for an additional 3-4 minutes until the spinach wilts.
In a large mixing bowl, combine the rinsed quinoa, lentils, garlic powder, onion powder, smoked paprika, salt, and pepper.
In another bowl, whisk together the vegetable broth and almond milk.
Combine the sautéed vegetables with the dry quinoa and lentil mixture. Pour the wet ingredients over and stir until combined.
Sprinkle the vegan cheese shreds evenly on top. Add nutritional yeast if using.
Cover the casserole dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly.
Let the casserole cool for 5-10 minutes before serving.
