Empty My Cupboard Bake

• 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

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.

olive oil, onion, carrot, garlic, mushrooms, firm tofu, brown rice, tomato juice, flax seed, thyme, basil, parsley, oregano, vital wheat gluten, ketchup, tamari, salt

Taken from www.food.com/recipe/empty-my-cupboard-bake-339929 (may not work)