Vegan Thanksgiving Casserole

Vegan Thanksgiving Casserole Healthy Recipe

4 Servings 50 min Cook

Macros/Serving: 372 Calories
Tags:vegan |


2 Cup Lentils
1/2 Cup Cashew Nuts
4 Slice Whole-Wheat Bread
1 1/2 Cup Organic Vegetable Stock
1 Tbsp Nutritional Yeast
1 Stalk, medium (7-1/2" - 8" long) Celery
1 Medium (2-1/2" dia) Onions
3 Tbsp Olive Oil
1 Tsp Sage
1 Tsp Marjoram
1 Tsp, ground Thyme
1 Tsp Rosemary
1 Dash Pepper
1 Dash Salt


Preheat oven to 350 degrees.

Rub a 8 or 9 inch square casserole dish with a little of the olive oil and set aside.

Drain lentils.

Chop celery and onion into small pieces.

Cube the bread.

Saute celery and onion in the olive oil in a saute pan over medium heat until partially cooked.

Remove from heat and set aside.

Toast the bread cubes in the oven on a cookie sheet for a couple of minutes, careful not to burn.

Mix well all ingredients in a large bowl.

Spread into casserole dish, and bake uncovered for 45 minutes.