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Sweet Potato Casserole with Herbed Mushroom Stuffing
FORKS OVER KNIVES19Ingredients
85Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 1/2 cup cashews
- 1 1/2 cups milk (plant-based)
- 1 cup nutritional yeast
- 1/4 cup oat flour
- 1/4 cup lemon juice
- sea salt
- ground black pepper
- 4 medium sweet potatoes (cut into ½-inch-thick rounds, about 3 pounds)
- 1 medium red onion (cut into ¼-inch dice, 2 cups)
- 1 lb. mushrooms (cut into ¼-inch dice)
- 2 Tbsp. minced fresh garlic (12 cloves)
- 1 Tbsp. fresh rosemary (2–3 sprigs finely chopped, or ½ tablespoon dried)
- 1 Tbsp. finely chopped fresh thyme (5–6 sprigs, or ½ tablespoon dried)
- 2 Tbsp. red wine vinegar
- 1 cup breadcrumbs
- 1/2 cup dried cranberries (or fresh)
- 1/4 cup chopped fresh chives (finely, divided)
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
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