Last Updated on February 22, 2023
This Vegan Potato and Lentil Bake is a simply easy and satisfying meal full of protein and flavor!
A recipe that I had not made in years and had completely forgot about!
So I thought it was time to bring this favorite dish back into my menu rotation.
And share with you this creative flavorful dish that we have loved for years and I am hoping you will too.
There are a few reasons I love to make this dish.
This dish uses simple ingredients.
You can make the dish ahead of time, such as the night before or that same morning.
How inexpensive this dish is to make.
And the ingredients are easy to find.
Ingredients for the Vegan Potato and Lentil Bake
- Potatoes – Personally I love the red potato or a yellow potato for this bake. But I have also used and fell in love with small potatoes, such as new potatoes or fingerling potatoes.
- To peel or not to peel?
- If using the small potatoes, I would not peel, but if using the larger potatoes, this is up to you. I personally like to peel the larger potatoes.
- To peel or not to peel?
- Lentils – There are many varieties of lentils out there, but the larger lentils are the way to go in this bake. They will give the dish more texture and won’t disintegrate when cooked. The only lentils I have used for this dish is brown or the green.
- Oil – A olive or avocado oil is used for sauteing the vegetables.
- Onion – Any variety of onion will work in this dish, such as leek, shallot or any sweet onion, like the vidalia or a red onion.
- Mushrooms – Any variety of mushrooms will work in this recipe. The mushrooms I like to use for this bake are button, crimini or the portabello.
- Flour – I used a all purpose flour to thicken the sauce for this dish.
- Tomato Paste – Tomato paste thickens the sauce and adds a tomato flavor to the bake.
- Milk – I used a unsweetened plain almond milk for this recipe. Any plant based milk will work for this dish, just make sure it is a plain unsweetened milk.
- Garlic – A minced garlic or garlic powder can be used in this recipe.
- Seasonings – Salt, pepper and basil.
How to make this vegan dish
Preheat the oven to 400°F.
You will need a 2.5 QT. baking dish for the bake.
Clean and slice the mushrooms, potatoes, and onions.
Add the potatoes into a large pot with water and boil the potatoes until they are soft but still firm, drain and set aside.
In a large skillet add the oil, mushrooms, onion, garlic and saute for about 5 to 7 minutes, once done, set aside.
Next, rinse and sort the dried lentils, add to a medium sized sauce pan with water and cook to the package instructions, once done, set aside.
In the baking dish, add the boiled potatoes and lentils, stir to incorporate evenly.
Add the sauteed vegetables to the top and stir, set aside.
The Sauce
In a small bowl, mix together the milk, oil, tomato paste, flour, basil, salt and pepper.
Once the sauce is well blended, pour over the ingredients in the baking dish.
Cover the baking dish with foil and bake for 30 minutes.
Remove from the oven and serve immediately.
Top with a dollop of vegan sour cream or your favorite vegan cheese and serve with a side of your favorite vegetables.
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Vegan Potato and Lentil Bake
Equipment
- 1 2.5 QT. Baking Dish
Ingredients
- 3 lb Potatoes
- 1/3 Cup Dried Lentils Or 1 can of cooked lentils.
- 2 Tbsp Oil 1 Tbsp will be used to saute your vegetables. Olive or avocado oil.
- 1 8 oz. tub Fresh Mushrooms of your choice. Or 1 can of mushrooms. I have used button, crimini and portabello mushrooms in this recipe.
- 1 1/2 Tbsp All Purpose Flour
- 2 Tbsp Tomato Paste
- 2/3 Cup Plant Based Milk I used a unsweetened plain almond milk.
- 1 tsp Garlic Minced or powdered.
- 1 Small Onion
- 1/4 tsp Basil
- Salt and Pepper to taste
Instructions
- Preheat the oven to 400°F.
- You will need a 2.5 QT. baking dish for the bake
- Clean and slice the mushrooms, potatoes, and onions.
- Add the potatoes into a large pot with water and boil the potatoes until they are soft but still firm, drain and set aside.
- In a large skillet add the oil, mushrooms, onion, garlic and saute for about 5 to 7 minutes, once done, set aside.
- Next, rinse and sort the dried lentils, add to a medium sized sauce pan with water and cook to the package instructions, once done, set aside.
- In the baking dish, add the boiled potatoes and lentils, stir to incorporate evenly.
- Add the sauteed vegetables to the top and stir, set aside.
The Sauce
- In a small bowl, mix together the milk, oil, tomato paste, flour, basil, salt and pepper.
- Once the sauce is well blended, pour over the ingredients in the baking dish.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove from the oven and serve immediately.
- Top with a dollop of vegan sour cream or your favorite vegan cheese and serve with a side of your favorite vegetables.
