Creamy Vegan Lentil and Roasted Vegetable

Why You’ll Love This Recipe

This dish is the perfect balance of comfort and nutrition. The roasted vegetables add depth and caramelized sweetness, while the creamy sauce ties everything together without the need for dairy. Lentils provide a filling, protein-rich base, and the recipe is endlessly customizable with whatever veggies you have on hand. It’s simple to make, incredibly flavorful, and suitable for vegans and non-vegans alike.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the roasted vegetables:

• Carrots, peeled and chopped
• Zucchini or squash, chopped
• Red bell pepper, sliced
• Red onion, cut into wedges
• Olive oil
• Salt and black pepper
• Dried thyme or rosemary (optional)

For the lentils and sauce:

• Brown or green lentils, rinsed
• Vegetable broth or water
• Garlic, minced
• Onion, chopped
• Coconut milk or unsweetened plant-based cream
• Nutritional yeast (for cheesy flavor)
• Lemon juice
• Dijon mustard
• Salt and pepper
• Fresh parsley or basil, for garnish

Directions

1. Roast the vegetables: Preheat oven to 400°F (200°C). Toss chopped vegetables with olive oil, salt, pepper, and herbs if using. Spread on a baking sheet and roast for 25–30 minutes, stirring halfway through, until tender and lightly browned.
2. Cook the lentils: In a saucepan, combine lentils and broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until lentils are tender. Drain any excess liquid if needed.
3. Prepare the creamy sauce: In a skillet, heat a bit of olive oil over medium heat. Sauté onion and garlic until soft. Add coconut milk, nutritional yeast, lemon juice, Dijon mustard, salt, and pepper. Simmer for 5–7 minutes, stirring occasionally.
4. Combine: Add cooked lentils to the skillet with the sauce and stir to coat. Fold in roasted vegetables and cook for 2–3 more minutes to combine flavors.
5. Serve: Garnish with fresh herbs and serve warm.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 30–35 minutes
Total time: about 45–50 minutes

Variations

• Root Vegetable Twist: Use sweet potatoes, beets, or parsnips for deeper flavor.
• Spicy Kick: Add crushed red pepper flakes or a dash of hot sauce to the sauce.
• Leafy Greens: Stir in spinach or kale at the end for extra nutrition.
• Protein Boost: Add sautéed mushrooms or tempeh for even more protein.
• Cheesy Version: Stir in vegan cheese shreds or more nutritional yeast for a cheesy flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet over medium heat or in the microwave until hot. Add a splash of plant milk if the sauce thickens too much.
This dish also freezes well—store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

What kind of lentils should I use?

Brown or green lentils work best because they hold their shape after cooking. Red lentils tend to break down and are better for soups or purees.

Can I use canned lentils?

Yes, canned lentils can be used to save time. Be sure to rinse and drain them before adding to the sauce.

Is coconut milk the only option for the sauce?

No, you can use any unsweetened plant-based cream or milk. Cashew cream, oat milk, or almond milk work well too.

Can I roast the vegetables ahead of time?

Absolutely. You can roast them a day in advance and store them in the fridge until ready to use.

How creamy is the sauce?

It’s rich and smooth, similar to a light Alfredo-style sauce. You can adjust thickness with more or less coconut milk.

Can I make this oil-free?

Yes, sauté the onions and garlic in a splash of broth and roast the vegetables without oil if needed.

What herbs pair well with this dish?

Fresh parsley, basil, or thyme add great flavor. You can also use dried herbs in the sauce.

Can I make it spicy?

Yes, add chili flakes, cayenne, or a spicy mustard for a little heat.

What can I serve this with?

It’s great on its own, but pairs well with rice, quinoa, or crusty bread.

Is this dish gluten-free?

Yes, it’s naturally gluten-free as long as all your ingredients (like mustard and broth) are certified gluten-free.

Conclusion

Creamy Vegan Lentil and Roasted Vegetable is a wholesome, comforting meal that’s perfect for plant-based eaters and anyone craving a nutrient-rich, delicious dish. With a velvety sauce, hearty lentils, and perfectly roasted veggies, it’s the kind of recipe you’ll want to come back to again and again. Simple, satisfying, and easy to make—this one’s a keeper.

Creamy Vegan Lentil and Roasted Vegetable

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Creamy Vegan Lentil and Roasted Vegetable is a hearty, plant-based meal featuring protein-packed lentils, caramelized roasted veggies, and a rich, dairy-free cream sauce. It’s nutritious, comforting, and perfect for weeknight dinners or meal prep.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Roasting, Stovetop
• Cuisine: Vegan
• Diet: Vegan

Ingredients

• For the Roasted Vegetables:
• 2 carrots, peeled and chopped
• 1 zucchini or yellow squash, chopped
• 1 red bell pepper, sliced
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• Salt and black pepper to taste
• 1 tsp dried thyme or rosemary (optional)
• For the Lentils and Sauce:
• 1 cup brown or green lentils, rinsed
• 3 cups vegetable broth or water
• 2 cloves garlic, minced
• 1 small onion, chopped
• 1 tbsp olive oil
• 1 cup full-fat coconut milk or unsweetened plant-based cream
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and black pepper to taste
• Fresh parsley or basil, for garnish

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Instructions

1. Preheat oven to 400°F (200°C). Toss chopped vegetables with olive oil, salt, pepper, and herbs (if using). Spread on a baking sheet and roast for 25–30 minutes, stirring halfway, until tender and lightly browned.
2. While veggies roast, combine lentils and broth in a saucepan. Bring to a boil, then reduce heat and simmer for 20–25 minutes until tender. Drain any excess liquid.
3. In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until soft and translucent, about 5 minutes.
4. Add coconut milk, nutritional yeast, lemon juice, Dijon mustard, salt, and pepper. Stir well and let simmer for 5–7 minutes until slightly thickened.
5. Add cooked lentils to the sauce and stir to coat. Fold in roasted vegetables and cook for another 2–3 minutes to blend flavors.
6. Serve warm, garnished with fresh parsley or basil.

Notes

• Use canned lentils for a quicker version—just rinse and drain first.
• Substitute coconut milk with cashew cream or oat milk if preferred.
• Add greens like spinach or kale for extra nutrition.
• Make it oil-free by sautéing in broth and roasting veggies without oil.
• Perfect for meal prep—stores and reheats well.

Nutrition

• Serving Size: 1 serving
• Calories: 410
• Sugar: 7g
• Sodium: 580mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 11g
• Protein: 16g
• Cholesterol: 0mg