Vegan Thanksgiving Casserole

Ingredients

• Lentils

  Mature seeds, cooked, boiled, with salt

  2 cup or 396g

• 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 the oven to 350° and lightly grease an 8- or 9-inch square casserole dish with a little olive oil.
2. Drain the lentils. Finely chop the celery and onion. Cut the bread into 1/2-inch cubes; roughly chop the cashews.
3. Warm 2–3 tablespoons olive oil in a skillet over medium heat. Sauté the onion and celery with a pinch of salt until softened and lightly golden, 5–7 minutes; remove from heat.
4. Spread the bread cubes on a baking sheet and toast, stirring once, until dry and lightly crisp, 5–10 minutes; set aside.
5. In a large bowl, combine lentils, toasted bread, sautéed vegetables, cashews, vegetable broth, nutritional yeast, sage, marjoram, thyme, rosemary, pepper, and a pinch of salt. Toss until evenly moistened.
6. Spread the mixture in the prepared dish and bake uncovered until set and the top is lightly browned, about 45 minutes. Let rest 5 minutes before serving.