Happy Thanksgiving to my fellow Canucks! It was getting chilly around here and I was craving this dish. It pretty much is stuffing with lentils. Unfortunately, the husband does not like lentils. Really, at all. So very sad. I’m pretty sure you could make this with other beans, but I really like lentils. This would make a great side dish but I like it as a main. Yum!
Vegan Thanksgiving Casserole
2 cups cooked lentils (yeah, I buy pre-cooked)
1/2 cup cashews, chopped
4 slices whole wheat bread, chopped into small cubes & toasted
1 1/2 cups vegetable broth
2 tablespoons nutritional yeast
1 stalk celery, diced small
1 small onion, finely chopped
3 tablespoons olive oil
1 tsp sage
1 tsp marjoram
1 tsp thyme
1 tsp rosemary
pepper to taste
Preheat oven to 350 degrees.
Spray a 8 or 9 inch square casserole dish with cooking spray.
While lentils are cooking (if you don’t buy pre-cooked), saute celery and onion in the olive oil and toast the bread cubes in the oven.
Mix well all ingredients in a large bowl.
Spread into casserole dish, and bake uncovered for 45 minutes.
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