Recipe: Sausage and Lentil Casserole (Vegan, Gluten Free)

 

A long time ago, I found a recipe I loved. I wasn't vegan yet, so it was one of the things I set aside when I made a transition to eating only plants. And then I tried veganizing the original by just swapping some things, and it wasn't anywhere near as delicious as I remembered. 

But now I have it! This was inspired by Jim Romanoff's recipe in Eating Well Serves Two (2006), but I've always found it makes me a lot more--I eat about 1/4 of this with sides for a meal, but if you have a bigger appetite, you can of course eat half. You'll see how I had it tomorrow, but the most common way I used to eat it was just with garlic toast, and it's still great that way. Add a salad if you want a more colorful plate.

So here we go!

Sausage and Lentil Casserole
Serves: 2-4

Nonstick cooking spray
3/4 cup brown rice
1 teaspoon olive oil
1 small onion, chopped
7 oz. Impossible sausage (I like the spicy kind in this), or equivalent
1 1/2 cups cooked lentils (I used prepared lentils from my local store)
3 cups baby spinach
3/4 cup chicken-style vegetable broth
1 teaspoon dried oregano
1/8 teaspoon freshly ground black pepper
Salt to taste (I used about 1/4 teaspoon)
1/2 cup non-dairy cheddar, shredded (I used Daiya's cheddar block)

1. Preheat oven to 400 degrees. Coat a loaf pan or 1-quart casserole dish with nonstick cooking spray. Set aside.

2. Cook brown rice, either in a rice cooker or on the stove according to package directions.

3. Heat olive oil in a medium skillet on medium heat. Add the onion and cook, stirring occasionally, until softened, then add Impossible sausage. Brown the sausage in the pan, breaking it up with a spoon. Add spinach and continue to cook until wilted, then add lentils, broth, and oregano. Increase heat to medium high and cook, stirring occasionally, until heated through. Stir in the rice and pepper. Taste and add salt according to taste (I added about 1/4 teaspoon).

4. Transfer mixture to your prepared dish, and cover with foil or an oven-safe lid. Bake for 30 minutes.

5. Remove dish from oven. Top with cheese. Bake, uncovered, for 2-3 minutes, or until cheese is melted.

6. Allow to cool for a few minutes before serving.