stairway to vegan

Sharing a journey into the world of fabulous vegan food.

Roast Veggies With Tomato & #Lentils #vegan


Roast Veggies With Tomato & Lentils

Roast Veggies With Tomato & Lentils

Lots of cold weather and snow bring the need for a hot veggie casserole. The oven is on, the house is wonderfully cozy and warm despite the winter outside. The aroma of onions and garlic fill the kitchen and 70’s music is playing. What a great way to spend a lazy Sunday.

As you probably know, (if you have visited before), Sunday, is cooking day at my house. I spend the afternoon making a couple of dishes that I put into serving size containers. Then, during the week, I grab one or two and take them to work for lunch. This week, it is a potato corn soup and this delicious Roast Veggie Casserole.

I am a leftover lover. I love eating any kind of leftovers cold straight out of the fridge (especially anything with potato or pasta), so I don’t even bother to reheat this dish, it is great hot or cold.

Speaking of cold, I hope we don’t go back into the frigid temperatures here again anytime soon. We have had a couple of really cold weeks (in the -30’s C) and this Aussie is ready for some warmer (comparatively speaking, anything north of -20 would be great) weather. One consolation is being able to cook up a storm in the cold weather, it feels very comforting and toasty with the oven on.



Roast Veggies With Tomato & Lentils

Roast Veggies With Tomato & Lentils

Roast Veggies with Tomato & Lentils

Serves 4

  • 2 onions roughly chopped
  • 4 cloves garlic minced
  • 1 medium sweet potato chopped
  • 1/2 acorn squash peeled and roughly chopped (or any other squash of choice)
  • 1 red pepper chopped
  • 1 zucchini chopped
  • 1 pint cherry tomato’s halved
  • 2 Tblspns olive oil
  • 1/2 head cauliflower broken into florettes
  • 6 – 10 cremini mushrooms roughly chopped
  • 1 cup green beans cut in half
  • 1 1/2 cups cooked lentils (green are the best as they hold their shape, but any can be used)
  • 1 cup vegetable stock
  • 1 Tblspn dried tarragon
  • 1Ttblspn dried marjoram

In large bowl, toss together onions, garlic, sweet potato, squash, red pepper,  zucchini,  tomato’s and olive oil. Add salt and pepper to taste if desired. Place into large casserole or baking dish. Bake uncovered  375 F for 40 mins, stirring occasionally.

Remove from oven, carefully add all remaining ingredient and stir thoroughly. Return to oven for 15 – 20 mins, or until vegetables are cooked to your desired tenderness.


Roast Veggies With Tomato & Lentils

Roast Veggies With Tomato & Lentils


Nutrition Facts
Serving Size 475 g
Amount Per Serving
Calories 436 Calories from Fat 74
% Daily Value*
Total Fat 8.2g 13%
Saturated Fat 1.2g 6%
Cholesterol 0mg 0%
Sodium 63mg 3%
Total Carbohydrates 69.7g 23%
Dietary Fiber 28.5g 114%
Sugars 10.7g
Protein 23.9g
Vitamin A   139% Vitamin C 145%
Calcium 11% Iron 40%
Nutrition Grade A
* Based on a 2000 calorie diet

Nutritional Analysis

Good points

4 thoughts on “Roast Veggies With Tomato & #Lentils #vegan

  1. Yes yes yes! This looks amazing – and perfect combination of some amazing flavors!


  2. Love all the beautiful colors. A perfect meal!


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