Vegan Potato Bake
This hearty vegan potato bake (potatoes au gratin) with pumpkin and lentils is a great fall recipe. It's a wonderful comfort meal and perfect for dinner or lunch. The potato casserole is furthermore gluten-free, and easy to make.
Servings 6
Ingredients
- 2 pounds (900 g) potatoes peeled and sliced
- 3 cups (400 g) pumpkin chopped into 1-inch cubes
- 1 heaping cup (200 g) dry lentils (I used brown ones)
- 2 cups (480 ml) vegetable broth or water
- 1 tbsp vegetable oil divided
- 1 large onion diced
- 3 cloves of garlic minced
- 1 batch of (200 g) vegan cheese sauce or 7 oz vegan cheese of choice
- 2/3 cup (150 g) vegan cream cheese
- 1/2 tbsp onion powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1/2 tsp ground nutmeg
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes
- Sea salt & black pepper to taste
- Fresh herbs to garnish (e.g. parsley or thyme)
- Fried onion rings to garnish (optional)
Instructions
- Rinse lentils under running water. I prefer to soak the lentils for about 10-15 minutes in lukewarm water because they are better digested this way (this step is optional). Drain the water afterward.
- Meanwhile, peel and slice potatoes about 0.25 inches thick (0,6 cm). Cook in salted water for 12 minutes or until fork-tender (but not too soft).
- Chop the pumpkin, onion, and garlic.
- Heat 1/2 tbsp oil in a pot, stir in the onion and fry for about 3-4 minutes over medium heat. Add garlic, all spices, the lentils and 2 cups of vegetable broth. Bring to a boil and let simmer for about 15 minutes or until there is no water left in the pot.
- Preheat oven to 390 degrees F (200 degrees C).
- While the lentils cook, you can prepare the vegan cheese sauce (or use store-bought vegan queso instead). Next, add the vegan cream cheese to the vegan cheese sauce and stir with a whisk.
- Toss the pumpkin with the other half tbsp of oil and fry in a pan for 3-5 minutes.
- Add a layer of the cooked potato slices into a greased baking dish.
- Then add the cooked lentil mixture.
- Now pour about half of the vegan cheese sauce/cream cheese mixture on top.
- Add the pumpkin cubes and the remaining potato slices.
- Finally, pour the other half of the vegan cheese sauce/cream cheese mixture on top.
- Cook in the oven for about 25 minutes. Garnish with fresh herbs (e.g. parsley). Enjoy!
Notes
- Recipe serves 6. Nutrition facts are for one serving.
Nutrition Facts
Vegan Potato Bake
Amount per Serving
Calories
412
% Daily Value*
Fat
13.8
g
21
%
Carbohydrates
51
g
17
%
Fiber
8.4
g
34
%
Sugar
6
g
7
%
Protein
15.5
g
31
%
* Percent Daily Values are based on a 2000 calorie diet.