Vegan Lentil Veggie Rice Casserole

Cooking dinner every night is hard and sometimes you just have to work with whatever you have left in your fridge and pantry. This recipe is so versatile and uses things that most of us already have on hand. You can change this up however you like! Try adding some salsa, black beans and peppers for a Mexican version, or some soy sauce, broccoli and snap peas for an Asian flair!

Vegan Lentil Veggie Rice Casserole (Leftover Veggies & Pantry Staples)

Ingredients

Casserole Base

• 1/4 Cup White Rice
• 1/2 Cup Red Lentils
• 2 1/2 Cups Veggie Broth (Water & Bouillon Powder)

*Optional*

• 2 Tbsp Tofutti
• 3 Tbsp Nutritional Yeast

Veggies I used

• 1 Zucchini, Diced
• 1 Small Leek or Onion, Diced
• 1/2 Cup Peas
• 1/2 Cup Cut Green Beans
• 1 tsp Cayenne Pepper
• 1 tsp Smoked paprika
• Salt & Pepper to Taste

Feel free to replace any veggies with whatever you have on hand, try any combination you want!

Equipment

• 1 Small Sauce Pot
• 1 Large deep pan or pot
• 1 casserole dish, or pie pan, or baking dish

Steps

• Add Rice, Lentils and Broth/Water into the mall sauce pot, bring to a boil until all the liquid is absorbed.
• Add a splash of water to the deep pan and add all the veggies. Cook until the veggies soften.
• Once the rice mixture is done, turn off the heat and add your seasonings as well at the Tofutti and Nutritional Yeast. Stir until the mixture is thick and creamy!
• Add your rice mixture to the pan with the veggie mixture and stir well to combine.
• Transfer mixture to baking dish of choice and spread it evenly as possible. At this point you can cover it with saran wrap and refrigerate it until you are ready to serve.
• Before serving, heat your oven to 375ºF and place the casserole in the oven to heat through and crisp the top a bit ~15-20 minutes

Enjoy!

Nicole