This is a Whole Foods Market recipe and the main course at our Farm to Table dinner
- 1 large turnip boiled and mashed
- 1 cup cooked quinoa
- 1 large onion diced and sautéed with 2 cloves minced garlic
- 2 tsp. paprika
- 1 tsp. coriander
- 1 tsp. cumin
- Egg replacer + water equal to 1 egg
- 1/4 cup chopped parsley
- 1/3 cup firm tofu mashed
- 1/2 cup panko bread crumbs
- 1 tablespoon olive oil (for onion sautee)
- 365 organic Eggplant Marinara
Combine all ingredients except the bread crumbs and marinara and mix well. Form the mixture into ovals about 1/4 cup each. Bake for 20 minutes at 375, flip and bake 10 more minutes until golden brown. Top with heated Eggplant marinara!