Vegan Lentil Sausage Casserole
Vegan Lentil Sausage Casserole is comfort food for the whole family.
Servings 6 Servings
Calories 417kcal
Ingredients
- 16 ounces lentils - dried, brown
- 1 bay leaf
- 13 ounces plant based Italian Sausage - one package - I used Field Roast
- 1 onion - yellow onion - finely diced
- 15 ounces tomatoes - can diced tomatoes
- 2 tablespoons tomato paste
- ½ cup water
- 3 carrots, sliced
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon coconut sugar
- ½ teaspoon sea salt
Instructions
- Place the lentils and bay leaf in a large saucepan and cover the lentils with water by about an inch and a half.
- Cover and bring to a boil.
- Turn down to medium heat.
- Cook about 15 minutes or until the liquid is absorbed and lentils are tender.
- Taste to see if the texture is done but not mushy.
- Take out the bay leaf when done and discard. Set lentils aside.
- While the lentils are cooking take the covering off of the sausage. Be careful when handling as you want to links to stay together.
- Slice the sausage in ½" thick slices. Set aside.
- Heat about a tablespoon of water in a large skillet.
- Add the onion to the skillet and saute for about 10 minutes.
- Preheat the oven to 350°.
- Add the sausage and of the rest of the ingredients, including the cooked lentils to the skillet and mix gently but well.
- Pour into a large casserole dish or two smaller ones so that you can freeze one.
- Cover the casserole with a lid.
- Bake at 350° for 20 minutes.
Nutrition
Serving: 6Servings | Calories: 417kcal | Carbohydrates: 59g | Protein: 33g | Fat: 5g | Sodium: 678mg | Potassium: 1144mg | Fiber: 28g | Sugar: 6g | Vitamin A: 5960IU | Vitamin C: 17.3mg | Calcium: 66mg | Iron: 19.9mg