Vegetarian Escondidinho
A Brazilian vegan casserole with creamy olive-oil mashed yuca layered over a savory brown lentil, diced tomato, yellow onion, and garlic filling.
- baked
- brazilian
- brown lentils
- budget-friendly
- cassava
- cassava casserole
- casserole
- comfort food
- dairy-free
- diced tomatoes
- dinner
- egg-free
- escondidinho
- family-style
- gluten-free
- high-protein
- lentils
- lunch
- main course
- make-ahead
- meal prep
- nut-free
- plant-based
- shellfish-free
- south american
- soy-free
- supper
- vegan
- vegan escondidinho
- vegetable casserole
- vegetarian
- vegetarian escondidinho
- yuca
- yuca casserole
- Cuisine
- Brazilian
Shopping options
Cook this recipe
- frozen yuca-2 lb
- low-sodium vegetable broth-4 cups
- tomatoes-14 1/2 ounces
- yellow onion-1 medium
- garlic-4 cloves
- dried brown lentils-1 cup
- olive oil-1/4 cup
- tomato paste-2 tablespoons
- Kosher Salt-1 1/2 teaspoons
- ground cumin-1 teaspoon
- smoked paprika-1 teaspoon
- black pepper-1/2 teaspoon
Preheat the oven to 400°F; dice the yellow onion, mince the garlic, rinse the lentils, and use 1 teaspoon olive oil to lightly oil the baking dish.
Keep fingers tucked and the knife blade angled away while dicing the onion and mincing garlic.
Heat 2 tablespoons olive oil in the skillet over medium heat. Add the onion and 1/4 teaspoon salt; cook until softened, about 5 minutes. Stir in the garlic, tomato paste, cumin, smoked paprika, and black pepper; cook until fragrant, 1 minute.
Use care when adding onion to hot oil to avoid splatter.
Add the lentils, diced tomatoes with juices, 3 cups vegetable broth, and 1/2 teaspoon salt. Bring to a simmer, cover, and cook until the lentils are tender, 25 to 30 minutes; uncover and simmer until thick and spoonable, 3 to 5 minutes.
Lift the lid away from your face to avoid steam burns.
While the filling cooks, place the frozen yuca in the large pot, cover with water, add 1/2 teaspoon salt, and boil until very tender, 20 to 25 minutes. Drain well. Let the yuca cool for a few minutes until safe to handle, or use tongs and a fork; then remove the firm woody cores from the yuca pieces.
Cook yuca fully until tender; do not taste it while undercooked.
Let hot yuca cool briefly, or hold it with tongs and a fork while removing the firm cores.
Warm the remaining 1 cup vegetable broth. Return the yuca to the pot with the remaining 2 tablespoons olive oil and remaining 1/4 teaspoon salt; mash until creamy while you stir in the warm broth gradually.
Spread the lentil filling in the baking dish, then cover with the yuca mash and smooth the top. Bake until bubbling at the edges, 18 to 22 minutes, then rest for 10 minutes before serving.
Use oven mitts when handling the hot baking dish.
Let the casserole rest before serving so the filling is less likely to splatter.
How did it turn out?
Rating and review tools are unavailable right now.