Harvest Vegetable Casserole with Lentils and Gravy

Our quest for weight loss and improved health led us to a plant-based diet 12 years ago, and it was the best decision we ever made. Now I love finding new healthy, delicious recipes. Some of the recipes in my collection may call for oil, sat or sugar but as a general rule I omit, reduce Or replace them When possible.

3 cups cooked brown lentils (2 15-oz. cans)

4 cups vegetable broth, divided

1 medium cauliflower, cut into 3-inch florets

1 medium acorn squash, unpeeled, cut into 3-inch pieces

4 carrots, peeled and cut into 3-inch pieces

1 cup fresh or frozen pearl onions, peeled if fresh (about 20)

24 oz. cremini mushrooms, cut into halves (divided)

½ medium onion, cut into ¼-inch dice (1 cup)

15 garlic cloves, minced (about 2½ tablespoons)

1 3-inch cinnamon stick

4 dried bay leaves

3 tablespoons oat flour or whole wheat flour

3 tablespoons tomato paste

¼ cup reduced-sodium tamari or soy sauce

¼ cup lemon juice

¼ cup finely chopped fresh parsley, divided

2½ tablespoons finely chopped fresh thyme leaves

2½ tablespoons finely chopped fresh sage leaves

2 tablespoons pine nuts

2 tablespoons dried cranberries, chopped

Directions at forksoverknives.com

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