Harvest Vegetable Casserole with Mushroom Gravy

Harvest Vegetable Casserole with Mushroom Gravy

This is the perfect comfort food for a chilly autumn night. Packed with hearty vegetables like squash, carrots, and cauliflower florets, it will fill you up without weighing you down. The best part? The rich mushroom gravy is entirely vegan and plant-based, so anyone can enjoy it.

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Prep Time 55

Cook Time 45

Total Time 1 40

Course Main Course

Cuisine American

Servings 13x9-Inch Baking Dish

Calories 4415 kcal

Ingredients

Veggies:

4 cups lentils cooked
5 cups vegetable broth divided
2 medium squash unpeeled, cut into dice
2 medium cauliflower florets cut into 3-inch florets
4 small carrots peeled and cut into dice
1 medium pearl onion peeled
1/2 cups cremini mushrooms cut into halves; divided
1 medium onion cut into diced

Mushroom Gravy:

1/2 cups cremini mushroom
5 bay leaves dried
20 cloves garlic minced
1 stick cinnamon
4 tbsp all-purpose flour or use gluten-free flour
4 tbsp tomato paste
3 oz. tamari or soy sauce
5 tbsp lemon juice
1/2 cup parsley divided, finely chopped
21/2 tbsp thyme finely chopped
2½ tbsp sage leaves finely chopped

For Garnish:

3 tbsp pine nuts
3 tbsp cranberries dried, chopped

Instructions

Prepare the veggies and bake:

Preheat the oven to 500°F. Lightly grease the baking dish and spread the lentils.
In a saucepan over medium-high heat, add the vegetable broth, followed by the cauliflower, squash, and carrots. Cook for 15 minutes, or until the potatoes are tender.
In a prepared baking dish with lentils, layer the boiled vegetables, onion, and half of the mushrooms. Bake for 35 minutes or until golden brown.

Make the mushroom gravy:

In a saucepan over medium-high heat, cook remaining mushrooms, onion, garlic, cinnamon stick, bay leaves, and remaining vegetable broth for 15 minutes.
In a food processor, transfer the mushroom mixture and remove the cinnamon stick and bay leaves.
Add the flour, tamari, tomato paste, and lemon juice. Blend them until smooth; bring them back to a saucepan.
In a preheated saucepan, add the mushroom mixture, then add the parsley. Allow them to cook for 25 minutes on medium-low heat with a cover.

Serve and have fun!

Once baked, pour the mushroom gravy over the baked casserole, garnished with parsley, cranberries, and pine nuts. Serve and have fun!

Nutrition

Calories: 4415kcalCarbohydrates: 836gProtein: 241gFat: 35gSaturated Fat: 4gPolyunsaturated Fat: 16gMonounsaturated Fat: 8gSodium: 5529mgPotassium: 16302mgFiber: 299gSugar: 122gVitamin A: 202774IUVitamin C: 613mgCalcium: 1956mgIron: 95mg

Keyword carrots, cauliflower florets, fall veggies, harvest vegetables, mushroom gravy, plant-based meal, squash, vegan casserole, vegetarian

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