Ingredients
Filling
| 1 | medium onion, chopped |
| 1 | Tbsp. olive oil |
| 1 | garlic clove, chopped |
| 2 | cups kale, finely chopped |
| 2 | cups broccoli, finely chopped |
| 1 | cup parsnip, finely chopped |
| 1 | large carrot, chopped |
| ¼ | cup vegetable stock or water |
| 1 | Tbsp. tamari |
| ½ | tsp. salt |
Topping
| 3 | slices of bread, roughly chopped |
| ½ | cup vegan “cheese,” grated (optional) |
| ½ | cup firm tofu |
| 2 | Tbsp. olive oil |
| 1 | Tbsp. tamari |
| 1 | tsp. dried basil |
| 1 | tsp. dried oregano |
| 1 | tsp. Asian chili garlic sauce (or other hot sauce) |
| ¼ | tsp. salt |
| ¼ | tsp. ground black pepper |
Steps
- Preheat oven to 350 degrees. Lightly oil an 8-by-8-inch baking dish and set aside. In a large saucepan over medium heat, sauté the onion in oil until translucent. Add the garlic, kale, broccoli, parsnips, carrots, stock, tamari, and salt. Cover with a lid and simmer for 4 to 6 minutes, or until carrots start to soften.
- While vegetables are simmering, in a food processor blend the bread, “cheese,” tofu, oil, tamari, basil, oregano, hot sauce, salt, and pepper until smooth. Transfer cooked vegetables to baking dish. Spread tofu mixture evenly over top of vegetables and bake for 20 to 25 minutes.
Copyright © 2005 Arsenal Pulp Press
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