Lentil Vegetable Casserole

Cook the lentils and the bay leaf in a pot of water, using about 3 times the volume of vegetable broth.

Add more broth if needed and cook until the lentils are soft. Add lemon juice and keep aside. Add salt as needed.

Sauté the garlic, onions in tamari and add the vegetables. Cook and add to the lentils and top with black pepper and chopped parsley.

Serves 4-6

ingredients

3 cups finely processed/grated cauliflower florets
1 cup + 2 tbsp almond flour
4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
1 tsp unrefined salt
1 tsp dried rosemary
1 tsp garlic powder
Freshly ground pepper to taste

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