Scheherazade Casserole, modified

Name: Scheherazade Casserole, modified
Ingredients: 1 cup raw Bulgar wheat; 1 cup boiling water; 1 -2 tablespoon olive oil; 2 cups minced onions; 3 cloves garlic, minced; 12 teaspoon salt; 2 teaspoons cumin; 1 12 teaspoons basil; 1 lb textured vegetable protein, steamed or reconstituted with just enough hot water so it is fluffy,not soggy; 1 -2 cup shredded monterey jack cheese; 1 12-2 cups crumbled feta cheese; 1 12-2 jars of paul newman marinara sauce or 1 12-2 jars homemade marinara sauce (I don't know why, but I just love that sauce in this recipe - I don't usually buy sauce)

12 ingredients

7 steps

Ingredients

1 cup raw Bulgar wheat
1 cup boiling water
1 -2 tablespoon olive oil
2 cups minced onions
3 cloves garlic, minced
12 teaspoon salt
2 teaspoons cumin
1 12 teaspoons basil
1 lb textured vegetable protein, steamed or reconstituted with just enough hot water so it is fluffy,not soggy
1 -2 cup shredded monterey jack cheese
1 12-2 cups crumbled feta cheese
1 12-2 jars of paul newman marinara sauce or 1 12-2 jars homemade marinara sauce (I don't know why, but I just love that sauce in this recipe - I don't usually buy sauce)

Directions

1

Preheat oven to 375*.
2

Place bulgar in small bowl, pour boiling water in, stir and cover.
3

Let stand at least 15 minutes.
4

Saute onions and garlic in olive oil until soft.
5

Steam the TVP until fluffy, not soggy.
6

Stir everything together, and pour into a 9 x 13 baking dish.
7

(Add enough marinara sauce so everything is well coated but not runny) Bake at 375 for 45 minutes or until lightly browned around edges.