How to Make Vegan Thanksgiving Casserole
If you don’t want to cook all day but still want all the flavors of the holiday, make my Vegan Thanksgiving Casserole and Gravy.
Ingredients
Serves: –+
- Lentils 2 Cup
- Cashew nuts ½ Cup
- Whole-wheat bread 4 Slice
- Organic Vegetable Stock 1 1/2 Cup
- Nutrional Yeast 2 tbsp
- Celery Stalk 1 medium
- Onions 1 medium
- Olive Oil 3 tbsp
- Sage 1 tsp
- Marjoram 1 tsp
- Thyme 1 tsp
- Rosemary 1 tsp
- Black Pepper 1 dash
- Salt 1 dash
Per serving
Calories: 1,461 kcal
Proteins: 58 g
Fats: 77 g
Carbohydrates: 150 g
Method
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Preheat oven to 350 degrees. Rub a 8 or 9 inch square casserole dish with a little of the olive oil and set aside.
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Drain lentils. Chop celery and onion into small pieces. Cube the bread.
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Saute celery and onion in the olive oil in a saute pan over medium heat until partially cooked. Remove from heat and set aside.
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Toast the bread cubes in the oven on a cookie sheet for a couple of minutes, careful not to burn.
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Mix well all ingredients in a large bowl. Spread into casserole dish, and bake uncovered for 45 minutes. Enjoy!
I always buy an extra bag of vegan stuffing around the holidays to stash in my pantry for this dish. It reminds me of a casserole my mom used to make that was topped with a layer of dressing. Underneath was a creamy filling. I use veggies and a vegan protein for that layer in my casserole.
