This amazing recipe comes from our friend Shannon at KillerBunniesInc.com. It works perfectly as a delicious main course any time of year, but has that comfort-food feeling that is especially welcome around the holidays! Thanks for sharing with us Shannon (be sure to check out her other vegan recipes, they're awesome!)

"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!"

Ingredients:

• 2 cups cooked lentils
• 1/2 cup cashews, chopped [Sunfood Raw Organic Cashews]
• 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 [Sunfood Extra Virgin Organic Olive Oil]
• 1 tsp sage
• 1 tsp marjoram
• 1 tsp thyme
• 1 tsp rosemary
• pepper to taste

Directions:

• 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), sauté 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

That's it!  A savory, incredible entrée is ready to be devoured!

Click here for Original Recipe