Name: Vegan High Protein Casserole (35g Protein, Vegan)
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 large yellow onion, finely chopped; 2 medium carrots, peeled and diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 cup dried brown or green lentils, rinsed well; 4 cups vegetable broth; 1 teaspoon dried thyme; ½ teaspoon dried rosemary; Salt and freshly ground black pepper to taste; 1 ½ cups cooked quinoa; 1 (15-ounce) can black beans, rinsed and drained; 1 (15-ounce) can corn, drained; ¾ cup unsweetened plant-based milk; ¼ cup nutritional yeast; 2 tablespoons cornstarch or all-purpose flour; 1 tablespoon Dijon mustard; 1 cup broccoli florets, lightly steamed or blanched (optional); ½ cup shredded vegan cheddar cheese (optional)

Description

A hearty and flavorful Vegan High Protein Casserole packed with lentils, quinoa, and beans, offering 35g of protein per serving. Perfect for meal prep and satisfying weeknight dinners.

Ingredients

Scale

1 tablespoon olive oil
1 large yellow onion, finely chopped
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 cup dried brown or green lentils, rinsed well
4 cups vegetable broth
1 teaspoon dried thyme
½ teaspoon dried rosemary
Salt and freshly ground black pepper to taste
1 ½ cups cooked quinoa
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can corn, drained
¾ cup unsweetened plant-based milk
¼ cup nutritional yeast
2 tablespoons cornstarch or all-purpose flour
1 tablespoon Dijon mustard
1 cup broccoli florets, lightly steamed or blanched (optional)
½ cup shredded vegan cheddar cheese (optional)

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Instructions

1. Heat olive oil in a large, oven-safe skillet over medium heat. Add onion, carrots, and celery; cook until softened (8-10 minutes).
2. Stir in garlic, thyme, and rosemary; cook for 1 minute until fragrant.
3. Add rinsed lentils and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 30-35 minutes until lentils are tender. Season with salt and pepper.
4. Stir in cooked quinoa, black beans, corn, and optional broccoli.
5. In a small bowl, whisk together plant-based milk, nutritional yeast, cornstarch, and Dijon mustard.
6. Pour sauce mixture over lentil mixture in the skillet. Cook over medium-low heat, stirring constantly, for 5-7 minutes until thickened.
7. If skillet is not oven-safe, transfer to a greased 9×13 inch baking dish. Sprinkle with optional vegan cheddar cheese.
8. Bake at 375°F (190°C) for 20-25 minutes until heated through and bubbly. Let rest for 5-10 minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Can be frozen for 2-3 months. Reheat in the oven at 350°F (175°C) or in the microwave.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 8g
Sodium: 700mg
Fat: 12g
Carbohydrates: 60g
Fiber: 15g
Protein: 35g