Lovely Lentil Casserole

Jane Land

Vegan protein casserole
Prep Time: 20M
Cooking Time: 50M
Serves: 4

There's more where this came from!


  • 100g green lentils (cooked until slightly mushy)
  • 100g brown rice (or quinoa)
  • 1 tbsp olive oil
  • 70g shredded kale (remove tough stalks)
  • 1 white onion (finely diced)
  • ½ tsp thyme
  • ½ tsp oregano
  • 150g mushrooms (finely diced)
  • 2 gloves of garlic (crushed)
  • 2 grated carrots
  • 4 tbsp ground flax seeds
  • 2 tbsp nutritional yeast
  • 50g walnuts (or hazelnuts) – ground in a blender
  • 50g raisins (more if you prefer it sweeter)

This dish is perfect for a Sunday dinner accompanied by vegetables, roast potatoes, and lashings of rich gravy.

Special thanks to Victoria Harley for the image:


  • Thoroughly wash your lentils and rice. Cook them following the packet instructions. The recipe will hold together better if the lentils are slightly overcooked. Once cooked, drain and set aside.
  • In the meantime, prepare all your other ingredients.
  • Preheat oven to 200°C.
  • Heat the oil in a large pan or wok. Once heated, add the onion, garlic, carrot, and kale. Cook for a two minutes.
  • Add the mushrooms, oregano and thyme and continue to cook until everything is tender.
  • Using a large mixing bowl, combine your vegetables, rice, and lentils with the ground flax seeds, nutritional yeast, nuts, and raisins.
  • Mix everything well to ensure good binding of the ingredients.
  • Press the mixture firmly into a casserole dish.
  • Cook for 25-30 minutes.
  • Serve with some rich onion gravy!

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