2.5 cups okara (thaw if frozen)4 cloves garlic, coarsely chopped1 medium yellow onion, chopped1 1/2 teaspoons fine salt, divided8 ounces brown mushrooms1/2 cup rolled oats (not instant)1 can chickpeas, roasted2 tablespoons ground flaxseed meal2 tablespoons nutritional yeast1 teaspoon dried sage1 teaspoon fennel seeds1/4 teaspoon freshly ground black pepper4 tablespoons olive oil1 large napa cabbage head1 small can tomato paste If using dried mushrooms, rehydrate in warm water for 30 minutes and strain/save broth –
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