Vegan Potato Casserole (Frittata-Style)
This vegan potato casserole is inspired from the Spanish frittata but made with red lentils instead of eggs. It's a meal-prep-friendly dish with 22 grams of protein per serving.
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Servings: 6
Ingredients
For the casserole
- 1 ½ cup (300 g) red lentils
- 14 ounces (400 g) canned coconut milk
- ½ cup (65 g) chickpea flour
- 2 tablespoons curry powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon pepper
For the potatoes
- 1 yellow onion
- 6 medium potatoes
- Olive oil
- Salt to taste
Instructions
- Soak the red lentils in warm water while you prepare the filling.
For the potatoes
- Peel and dice the onion. Peel the potatoes, cut them in half, and into ⅛" (3 mm) thick slices.
- Heat a skillet with a generous amount of olive oil. Sauté the onion over medium-high heat for 2-3 minutes stirring often.
- Add in the potatoes and cook over medium heat for 12 minutes, stirring regularly.
For the casserole
- Preheat the oven to 400°F (200°C).
- Drain and rinse the lentils. Add them to a high-speed blender with the coconut milk, chickpea flour, curry powder, garlic powder, salt, and pepper. Blend for 1-2 minutes until smooth.
- Add the potatoes to a lightly greased casserole dish. Pour the lentil mixture on top. Give it a good mix to make sure everything is well combined and spread it out evenly.
- Bake for 35 minutes at 400°F (200°C) fan.
Nutrition
Calories: 539kcal | Carbohydrates: 78g | Protein: 22g | Fat: 18g | Saturated Fat: 14g | Fiber: 23g | Sugar: 7g
Equipment
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