This recipe has been circulating in our network for years. It’s a great lunch food, and can be adapted to include a huge range of veggies. Enjoy!
2 cups ground sunflower seeds
2 cups whole wheat flour
1 cup nutritional yeast flakes
2 cloves garlic
1 tbsp basil
1 tbsp thyme
1 tbsp sage
1 tsp sea salt
1 onion, choopped
1 cup beets, chopped
1 cup grated carrot
1/2 to 3/4 cups oil
2 cups boiling water
1/4 cup tamari or soy sauce
3 tbsp lemon juice
If sunflower seeds aren’t yet ground, grind them in a food processor.
In a bowl mix dry ingredients together.
Chop veggies finely (you can use a food processor), add to dry ingredients and mix them together.
Add oil, water, tamari and lemon juice. Mix well.
Pour into a 8”x4” pan and bake at 350F for 1 to 1.25 hour.
Cool in pan before cutting.
*** Can use any veggies instead of beets and carrots (broccoli, cabbage, parsnips, peppers, kohlrabi….)
***Nutritional yeast is NOT bread yeast! You can find it at health food and bulk stores
***Feel free to change up the herbs and spices for different flavour combinations