Category: Casserole

6 cup Mashed tofu

2 tbsp Whole wheat flour

1/2 cup Nutritional yeast

1/2 tsp Savor

2 tbsp Basil

1/4 cup Soy sauce

2 tbsp Safflower oil

1/2 tsp Thyme

1/2 tsp Onion flakes

1 tbsp Wheat germ



STUFFING



1/2 cup Chopped walnuts

2 cup Cooked brown rice

1/4 tsp Onion flakes

1/2 cup Tomato sauce

1/2 tsp Thyme

1/2 tsp Vegetable salt

2 cup Bread crumbs

2/3 tbsp Butter

1 cup Chopped celery

1 tsp Sage

1 tbsp Basil

1 Sprig chopped parsley



GRAVY



1/4 cup Butter

1 cup Garbanzo Flour

1 tsp Thyme

2 tsp Lemon Juice

2/3 tbsp Nutritional Yeast

1 tbsp Basil

Preheat oven to 350 degrees. Combine tofu ingredients together in a bowl. Press about half the mixture in a oiled bread pan so tofu is about 1 inch thick all the way around.



STUFFING: Combine walnuts, bread crumbs, rice in a bowl. Saute onion flakes, celery together in a large skillet. Add tomato sauce, sage, thyme, basil, salt, and parsley. Simmer a few minutes. Stuff the center of the loaf. Top with the remaining mixture. Bake at 350 degrees for 30 minutes. Top with the gravy.



Gravy: Combine butter, flour, basil, thyme, pepper. Stir over medium-high heat until lightly toasted. Gradually add water. When blended, add soy sauce, lemon, yeast. Mix well. Serves 8-10. Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Mar 18, 1998