Vegan Rice Casserole with Lentils - Forks Over Knives

Ingredients

• ½ cup cashews
• 3 tablespoons nutritional yeast
• ½ teaspoon low-sodium tamari or soy sauce, Bragg’s liquid aminos, or fresh lime juice
• 1 cup brown lentils, rinsed and soaked
• 1 teaspoon Italian seasoning
• Sea salt
• 1½ cups brown rice, or 3 cups penne pasta
• 2 medium sweet potatoes, scrubbed and cut into ½-inch dice
• ¼ medium cabbage, chopped into ½-inch pieces
• ½ medium red onion, cut into ½-inch dice
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 2 cups low-sodium vegetable broth
• 2 medium zucchini, cut into ½-inch dice
• 1 bell pepper, any color, seeded and cut into ½-inch dice
• 1 tablespoon arrowroot powder
• ½ cup finely chopped onion
• 1 (15-ounce) can diced tomatoes with their juice
• ⅛ teaspoon freshly ground white or black pepper
• 1 cup roughly chopped fresh basil