|This is an al dente bake|
Low casserole pan, or pie pan
I used (around 4 cups broccoli flowers, 1 whole red bell pepper, 2 large carrots, 1 bunch green onions, 1 yellow squash)
You can use: any and all leftover fresh veggies you want to use up, or your favorites. Total amounts after pulsed in food processor, approx 7 cups
1 1/2 cups hummus
1 TBL olive oil
1/4 cup soy sauce or tamari or braggs aminos
1/4 cup nutritional yeast
(if you have a lot of veggies that will lose water, add around 2 TBL choice flour)
Method.... Preheat oven to 350 degrees
Wash and peel any veggies you need to peel (if using potatoes, cook and cool first)
Pulse the veggies in the food processor till small bits, but no mush
Place the chopped veggies in big mixing bowl, add hummus, oil, soy sauce and nutritional yeast (and flour if needed) Mix thoroughly and place into baking dish and press firmly into place
Place in preheated oven for around 45 minutes, then turn oven off and let cool in warm oven.
Better if cooled to cold in frig, then heated up....it should somewhat stick together from the hummus, but not like a quiche that you can cut.