Vegan Thanksgiving Casserole

Ingredients

• Lentils

  canned - Compliments

  2 cup or 454g

• Cashew nuts

  Nuts, raw

  ½ cup or 69g

• Whole-wheat bread

  Commercially prepared

  4 slice or 112g

• Vegetable Broth

  From bouillons. Low sodium

  1 ½ cup or 360g

• Nutritional Yeast

  Vegan - Whole Foods Market

  2 tbsp or 15g

• Celery

  Raw

  1 stalk, medium or 40g

• Onions

  Raw

  1 medium or 110g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Sage

  Spices, ground

  1 tsp or 0.7g

• Marjoram

  Spices, dried

  1 tsp or 0.6g

• Thyme

  Spices, dried

  1 tsp, ground or 1g

• Rosemary

  Spices, dried

  1 tsp or 1g

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Preheat oven to 350°F. Grease an 8 or 9-inch square casserole dish with a little olive oil and set aside.
2. Drain the lentils. Chop the celery and onion into small pieces. Cube the bread.
3. Sauté the celery and onion in olive oil over medium heat until partially cooked. Remove from heat and set aside.
4. Toast the bread cubes in the oven on a cookie sheet for a couple of minutes, being careful not to burn them.
5. In a large bowl, mix all ingredients well. Spread the mixture into the prepared casserole dish and bake uncovered for 45 minutes. Serve and enjoy!