Vegan Thanksgiving Casserole

• 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)

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.

brown rice, cashews, whole wheat bread, vegetable broth, soymilk, nutritional yeast, celery, onion, olive oil, sage, marjoram, thyme, rosemary, pepper

Taken from www.food.com/recipe/vegan-thanksgiving-casserole-262527 (may not work)