Include in Print View:

Vegetable Bake

Vegetable Bake recipe image
This comforting Vegetable Bake combines earthy lentils with vibrant peppers, mushrooms, and onions in a rich tomato base. Topped with a creamy cheese sauce and crispy breadcrumbs, it offers a satisfying crunch and deep umami flavor. It&# 226;€™s a versatile dish that works equally well as a cozy weeknight dinner or a make-ahead meal for gatherings. The combination of proteins and vegetables makes it nutritionally balanced while remaining deeply flavorful and satisfying.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 255.7
Dietary: Vegan
Description
This comforting Vegetable Bake combines earthy lentils with vibrant peppers, mushrooms, and onions in a rich tomato base. Topped with a creamy cheese sauce and crispy breadcrumbs, it offers a satisfying crunch and deep umami flavor. It's a versatile dish that works equally well as a cozy weeknight dinner or a make-ahead meal for gatherings. The combination of proteins and vegetables makes it nutritionally balanced while remaining deeply flavorful and satisfying.
Ingredients
  • 1 lg Onion
  • 2 tablespoon Olive Oil
  • 6 ounce Lentils, Cooked
  • 1/4 pint Canned Chopped Tomatoes or
  • 1 clove Garlic, crushed
  • 1/2 medium Red Pepper, deseeded and sliced
  • 1/2 medium Green Pepper, deseeded and sliced
  • 6 oz Button Mushrooms, halved
  • 7 fl oz Cheese Sauce
  • 1 tbsp Grated Cheese
  • 1 tbsp Dry Breadcrumbs
  • To taste Salt and Pepper
  • A dash Tabasco Sauce
  • 1/2 cup Vegetable Stock or Tomato Juice
Directions
  1. 1
    Preheat the oven to 190°C (375°F / Gas Mark 5).
  2. 2
    Heat the olive oil in a large frying pan over medium heat. Add the chopped onion and fry briefly until translucent.
  3. 3
    Add the crushed garlic, cooked lentils, vegetable stock (or tomato juice), canned chopped tomatoes, Tabasco sauce, salt, and pepper to the pan.
  4. 4
    Bring the mixture to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally.
  5. 5
    Stir the sliced red and green peppers and halved mushrooms into the lentil mixture.
  6. 6
    Spoon the vegetable and lentil mixture into an ovenproof baking dish, spreading it evenly.
  7. 7
    Pour the cheese sauce evenly over the top of the mixture.
  8. 8
    Sprinkle the grated cheese and dry breadcrumbs over the sauce.
  9. 9
    Bake for 30 minutes until the top is golden brown and bubbling.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 255.7kcal
% Daily Value *
Total Fat 8.2g13%
Saturated Fat 1.2g6%
Cholesterol 0.0mg0%
Sodium 5.5mg1%
Total Carbohydrate 33.5g12%
Dietary Fiber 12.6g51%
Sugars 4.5g
Protein 14.0g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) for 15-20 minutes until heated through. Can be frozen for up to 3 months; thaw overnight before reheating.

Ingredient Substitutions: For a vegan version, ensure the cheese sauce and grated cheese are dairy-free. You can substitute the mushrooms with zucchini or eggplant for variety. Use red or green lentils for the cooked lentils; ensure they are not overcooked before adding to the bake.

Cooking Tips: If the mixture seems too dry while simmering, add a splash more stock or water. For extra crunch, mix a little olive oil into the breadcrumbs before sprinkling them on top. Taste and adjust seasoning before baking, as flavors will meld during cooking.

Keywords: vegetable bake, lentil casserole, vegan dinner, mushroom bake, pepper lentils, cheese sauce, breadcrumbs topping, mediterranean recipe, comfort food, easy dinner, make ahead meal, tomato base, garlic onion, healthy baking, plant based, crispy topping, simmered lentils, oven baked, family friendly, budget meal
Read it online: https://www.chefs-mate.com/recipe/vegetable-bake/