Ingredients
- celery, onions, mushrooms
- vegan soymilk
- falafal mix, vegan cornbread mix
- extra virgin olive oil
- veggie boullion cubes (be aware of salt)
- salt, pepper, sage
- optional: egg substitute, extra virgin olive oil added
- to the body of the mixture, diced veggie sausage
I suggest that you adjust the amounts of the above according to your tastes. First, I chop all of the veggies, put half of them in to a cream soup base made of the boullion cube(s) and soy milk and water. I make my soup in a crock-pot while I am at work. I then bake a pan of half falafel and half cornbread mixture. I oil the pan but put only water with the cornbread and falafel mix. When done, crumble into a bowl, add soup, add seasoning. To this mixture I add the remaining chopped veggies. Then, add more vegan cornbread mix and falafel . mix right out of the packets until you have the consistency that pleases you. I put this into a huge oiled pan and bake at 350 until the top starts to crisp and the edges pull away from the pan. You can freeze the mixture or freeze the final dressing. I like to be able to cut it into moist squares that hold their shape. Egg substitute adds body and a little olive oil adds flavor, but these are not necessary. Without the oil, this recipe is very low fat. It is great served with ambrosia. It is not THAT time consuming and it is delicious. Have fun !
Serves: variable
Preparation time: 2-3 eves or 1 day