Description
A hearty and healthy vegan potpie noodle casserole packed with vegetables and plant-based protein.
Ingredients
- 2 cups whole wheat noodles
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 1 cup frozen peas
- 1 cup diced mushrooms
- 1 cup cooked lentils
- 2 cups vegetable broth
- 1 cup unsweetened almond milk
- 2 tbsp flour
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F.
- Cook noodles according to package instructions, then drain.
- Heat olive oil in a pan and sauté carrots, celery, onion, and mushrooms for 5 minutes.
- Add flour and stir for 1 minute.
- Slowly pour in vegetable broth and almond milk, stirring constantly.
- Add lentils, peas, garlic powder, thyme, rosemary, salt, and pepper.
- Simmer for 5 minutes until thickened.
- Mix sauce with cooked noodles.
- Transfer to a baking dish and bake for 20 minutes.
- Let cool slightly before serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Substitute any vegetables you prefer.
- For extra protein, add tofu or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American