Slow Cooker Chestnut & Mushroom Casserole
This warming casserole is vegan, gluten-free, dairy-free but not flavour free! With gentle notes of tarragon and mushroom, this clean eating chestnut casserole will warm you up in no time at all. Chestnuts are high in complex carbohydrates, while lentils provide a serving of good quality protein.
- Add the onions, mushrooms, garlic, chestnuts, tarragon and parsley straight into the slow cooker.
- In a heatproof jug, mix together the coconut cream and hot stock so that it is well combined. Stir in the tinned tomatoes and mix well.
- Drain the green lentils and add them to the slow cooker, then pour the cream, tomato and stock mixture over the vegetables.
- Cook on a low setting for 10 hours.