3 cups cooked pasta (I used whole wheat spirals.)
1 cup sliced raw mushrooms
2-4 cloves garlic, chopped
2 cups wilted kale
1/2 cup TVP crumbles
1 tbsp onion flakes
2+ cups marinara sauce, or similar
1/2 – 1 cup shredded or sliced vegan mozzarella cheese (optional; I used Follow Your Heart.)
These amounts will fill, to the brim, a 1.5 quart glass baking dish. Increase or decrease the amounts to fit your container.
Preheat oven to 400. To prepare the kale, remove the stems from raw kale and cut or hand-shred into small pieces. Add the kale to a large pot with a small amount of boiling water in it, and stir the kale around just until it’s all wilted. (if you want softer kale, cook it a couple of minutes longer.) Drain thoroughly–I used a salad spinner. Use two cups of this wilted kale. To prepare the TVP, put the TVP crumbles and the onion flakes into a pot or bowl and add enough boiling water to more than cover it. Let sit, covered, until rehydrated, then drain thoroughly, pressing out as much water a possible. Mix everything other than the cheese together in the baking dish, then add the cheese on top.
Bake covered for 20 minutes at 400, then remove the cover and let bake 5. If the cheese is not melted, move the dish to the top rack and broil for a few minutes, keeping a close eye on it. While it’s baking, make a salad. Yum!
Alternate Ingredients: I think this would also be good with crumbled firm tofu, especially Italian Herb “More Than Tofu” or cannellini beans in place of the TVP. Of course, fresh onions could be used in place of the dried, but that’s what I had on hand.
Posted by embroiderama to vegancooking