Empty My Cupboard Bake

Name: Empty My Cupboard Bake
Ingredients: 2 tablespoons olive oil; 1 large onion; 1 large carrot; 3 garlic cloves, minced; 1 12 cups mushrooms, coarsely chopped; 1 cup firm tofu, mashed; 1 cup cooked brown rice; 23 cup tomato juice; 1 tablespoon flax seed meal; 14 teaspoon thyme (all herbs were dried); 1 teaspoon basil; 1 teaspoon parsley; 14 teaspoon oregano; 14 cup vital wheat gluten; 2 tablespoons ketchup; 2 tablespoons tamari; salt & pepper

17 ingredients

4 steps

Ingredients

2 tablespoons olive oil
1 large onion
1 large carrot
3 garlic cloves, minced
1 12 cups mushrooms, coarsely chopped
1 cup firm tofu, mashed
1 cup cooked brown rice
23 cup tomato juice
1 tablespoon flax seed meal
14 teaspoon thyme (all herbs were dried)
1 teaspoon basil
1 teaspoon parsley
14 teaspoon oregano
14 cup vital wheat gluten
2 tablespoons ketchup
2 tablespoons tamari
salt & pepper

Directions

1

Preheat oven at 350F.
2

Saute veggies in olive oil until soft, transfer to large mixing bowl.
3

Mix in remaining ingredients (adding more flax meal or rice if too runny).
4

Press mixture into baking pan and cook 45 minutes, let cool 10 minutes before serving.