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

• Organic Vegetable Stock

  Low Sodium - Trader Joe's

  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 degrees. Rub a 8 or 9 inch square casserole dish with a little of the olive oil and set aside.
2. Drain lentils. Chop celery and onion into small pieces. Cube the bread.
3. Saute celery and onion in the olive oil in a saute pan 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, careful not to burn.
5. Mix well all ingredients in a large bowl. Spread into casserole dish, and bake uncovered for 45 minutes. Enjoy!

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