Today I will be making a yummy gluten free lentil and eggplant casserole.
| Prep Time | 1 hour |
| Cook Time | 45 minutes |
| Servings |
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Ingredients
Roast eggplant
- 2 each eggplant sliced
- sea salt as needed
- grains of paradise as needed
- extra virgin olive oil as needed
Lentils
- 1 pound lentils rinsed
- 2 cups vegetable stock
- 2 cups water
- 1 teaspoon grains of paradise
- 1 each carrot diced fine
- 1/2 each celery diced fine
- 1 each bay leaf
- 1/2 each red onion diced fine
- 2 tablespoons extra virgin olive oil
- 1 tablespoon garam masala
- 2 tablespoons red wine vinagar
vegan ricotta
- 1 box silkin tofu soft
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon parsley fresh minced
- 1 tablespoon fresh lemon juice
tomatoes
- 6 each roma tomatoes diced medium
- 2 each carrots diced fine
- 1 1/2 each celery stocks diced fine
- 1 tablespoon garam masala
- 2 tablespoons cilantro fresh minced
- 1 tablespoon extra virgin olive oil
Assemble
- 1 package Daiya mozzarella shredded cheese.
- 1 recipe lentils
- 1 recipe vegan ricotta
- 1 recipe eggplant
- 1 recipe tomatoes
- 2 tablespoons parsley fresh minced
- extra virgin olive oil high quality
Ingredients
Roast eggplant
Lentils
vegan ricotta
tomatoes
Assemble
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Instructions
Roast eggplant
- Slice and salt both sides of the eggplant. Let sit for 20 minutes.
- Pat eggplant dry, then put freshly ground grains of paradise and olive oil on both sides. Bake in preheated 500 degree fahrenheit oven for 20 minutes, flipping after 10. Cool in refrigerator.
Lentils
- Put rinsed lentils in pot with carrots, celery, onion, grains of paradise, 1 tablespoon olive oil, bay leaf, and garam masala. add vegetable stock and water. Stir and then cover and bring to a boil. Once boiling bring water to simmer and cook for 20 minutes.
- After the 20 minutes uncover and add remainder olive oil and red wine vinegar. Stir then put in refrigerator to cool.
vegan ricotta
- gently mix tofu, lemon juice, parsley, and nutritional yeast flakes until well blended. Put in refrigerator to cool.
Tomatoes
- Gently mix roma tomatoes, cilantro, carrots, celery, garam masala, and olive oil together. Put in refrigerator to cool.
Assemble
- In a 13x9 pan put a layer of extra virgin olive oil on a pan, then start layering the pan with the eggplant, lentil, tomato, and ricotta mixtures. Then spread some of the Daiya mozzarella cheese, repeat this until pan is full.
- Cover the pan with foil and bake in a preheated 350 degree oven for 30 minutes. Uncover and then bake an additional 15 minutes. After the casserole is cooled sprinkle with the two tablespoons of parsley and let cool completely.
- To serve cut into 12 even pieces, heat casserole in oven or microwave until hot and then drizzle with high quality extra virgin olive oil.