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Creamy Vegan Lentil and Roasted Vegetable Bake
PUREWOW24Ingredients
90Minutes
540Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 head cauliflower (medium, cut into florets)
- 3 cups butternut squash (peeled and chopped)
- 1 sweet potatoes (large, peeled and chopped)
- 3 Tbsp. extra-virgin olive oil (divided)
- kosher salt
- freshly ground black pepper
- 1 sweet onion (large, diced)
- 6 garlic cloves (minced)
- 12 oz. lentils (French green, Puy)
- 4 cups low sodium vegetable broth (or water)
- 1 handful thyme sprig
- 4 Tbsp. tahini
- 2 Tbsp. miso paste (white or yellow)
- 2 Tbsp. balsamic vinegar
- Italian parsley (Chopped, for serving)
- 1 cup raw cashews (soaked 1 hour in boiling water)
- 2 garlic cloves
- 2 Tbsp. nutritional yeast
- 1 1/2 Tbsp. fresh squeezed lemon juice
- kosher salt
- freshly ground black pepper
- 1 Tbsp. extra-virgin olive oil
- 1/2 cup panko breadcrumbs
- 1/2 cup pine nuts
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NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories540Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol |
| Sodium520mg22% |
| Potassium1260mg36% |
| Protein22g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate60g20% |
| Dietary Fiber20g80% |
| Sugars10g |
| Vitamin A170% |
| Vitamin C100% |
| Calcium15% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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