Vegan Thanksgiving Casserole |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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From a Peta member. Probably delicious. Ingredients:
2 cups cooked lentils (or brown rice) |
1/2 cup cashews, chopped (or walnuts) |
2 slices whole wheat bread, chopped into small cubes |
1 cup vegetable broth |
1/2 cup soymilk |
2 tablespoons nutritional yeast |
1 stalk celery, diced small |
1 small onion, finely chopped |
3 tablespoons olive oil |
sage (optional) |
marjoram (optional) |
thyme (optional) |
rosemary (optional) |
pepper (season to your liking) (optional) |
Directions:
1. Preheat oven to 350 degrees.
2. Spray a 8 or 9 inch square casserole dish with cooking spray.
3. While lentils are cooking, saute celery and onion in the olive oil.
4. Mix well all ingredients in a large bowl.
5. Spread into casserole dish, and bake for 45 minutes.
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