Squash Casserole (Vegan, Oil-Free, Plant-Based)

krocksinthekitchen.com

Drenlynn

subheading: For the Seasoning Mix:

1 Tbsp poultry seasoning

2 tsp thyme

2 tsp sage

1 tsp rosemary

1 tsp marjoram

¼ tsp pepper (finely ground)

A dash of nutmeg

subheading: For the Sauce**:

1 cup water

3 tsp Better Than Bouillon

¼ cup red lentils, rinsed

¼ cup cashews (raw, unsalted)

1 x 12oz package silken soft tofu

⅓ of seasoning mix (approx. 2 tsp)

note: *We recommend preparing the sauce at least one day in advance and refrigerating overnight to let it thicken.

subheading: For the Veggie Mixture:

2.5lbs squash (combination of yellow + zucchini), cut into approx. 8mm thick slices

1 large yellow onion, diced into 1 inch cubes

2 cups shredded carrots

1 Tbsp minced garlic

⅓ of seasoning mix (approx. 2 tsp)

subheading: For the Topping:

4 slices of sprouted grain bread (like Ezekiel 4:9)

2 Tbsp hot water

¼ tsp Better Than Bouillon

⅓ of seasoning mix (approx. 2 tsp)

Directions at krocksinthekitchen.com

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