Thanksgiving Casserole
Here is the Thanksgiving casserole recipe that so many people had asked for. It is really a very simple casserole recipe. The beans can be substituted with lentils, mushrooms, or eggplant just to mention a few.
As usual, it is cooked without oil as this is part of our whole food plant-based lifestyle. Although I added the optional maple syrup, for the ones who like it a little sweeter, you can definitely eat it without the syrup.
Thanksgiving Casserole
Ingredients
- 2 lb Sweet potatoes
- 1/2 cinnamon
- dash of nutmeg
- 5 oz. black beans
- 1/2 onion, diced
- 2 cloves garlic
- 15 oz. black beans, drained & rinsed
- 1 tsp cumin
- dash of cayenne
- 1 cup of water or low sodium veg. broth
- 10 oz baby spinach
- 1/2 onion, diced
- 3 cloves garlic
- dash of salt
- Black pepper
- 1/4 cup water or broth
- 1 cup oats
- 1 cup walnuts, chopped
- 1/2 cup dried cranberries
- 1/4 flax meal
- 1/4 cup spelt flour
- 1/2 Almond milk or more if needed
- Optional: 2 tbsp maple syrup
Instructions
- Bake or steam sweet pototoes until soft.
- Peel and mash and season with spices. Set aside.
- Dry saute onions and garlic in a saucepan over medium to high heat, add water if necessary.
- Now add beans and season with cumin and cayenne. Add salt if desired. Keep stirring, lower the temperature, and let simmer for 20-25 minutes. Add water a little at a time.
- Dry saute onions and garlic in a saucepan over medium to high heat, add water if necessary.
- Once the onions are translucent add the spinach, season with (salt, optional) and fresh black pepper. Keep stirring until the spinach is wilted. Add water a little at a time so spinach can cook properly. Set aside.
- Pour all dry ingredients in a bowl and add milk a little at a time while kneading the dough with your hands until crumbs are forming. It should look like the crumbs on an apple pie.
- Fill the bottom of a Pyrex baking form with the sweet potato mash.
- Top the potatoes evenly with the beans.
- Now top the beans with the spinach until all beans are covered up.
- Sprinkle the crumbs all over the spinach.
- Bake for about 30 minutes in a 375-degree preheated oven or until the crumbs are golden brown.
- Serve hot.
- Enjoy!
Calories
580.92Fat (grams)
4.96Sat. Fat (grams)
0.78Carbs (grams)
119.46Fiber (grams)
23.88Net carbs
95.57Sugar (grams)
33.49Protein (grams)
20.77Sodium (milligrams)
147.80Cholesterol (grams)
0.00
Author
Frank Kraemer
Chef
Welcome to Eat like a Vegan Chef! Hi, I'm Chef Frank. For years I have been helping people overcoming unhealthy eating habits by adopting a whole food plant based lifestyle, to achieve ultimate health and weight loss. I have been fortunate enough to have cooked in many places in the world and had incredible experiences doing what I love. However, all my life I have chased the purpose of life until I transitioned to a plant-based lifestyle. It had such a huge impact on me and my community, simply through living by example. Even vegans around me became curious about the food I would cook and eat. The impact was and still is two-fold: I get to make a difference in people's health and collectively as a group when it comes to sustainability and animal lives. People around me would start eating more vegetables and fewer animal foods. They would drop significant weight and felt better than ever before. That’s when I knew my calling as a chef. My sincere hope is to inspire you even if it is just an ounce of pure plant-based wholesomeness. Feel free to connect with me through Social Media or email.
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