Scheherazade Casserole, modified

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“This recipe is sensational! There is really nothing to compare it to, a delicious vegetarian treat.”
READY IN:
1hr 10mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 1 cup raw Bulgar wheat
  • 1 cup boiling water
  • 1 -2 tablespoon olive oil
  • 2 cups minced onions
  • 3 cloves garlic, minced
  • 12 teaspoon salt
  • 2 teaspoons cumin
  • 1 12 teaspoons basil
  • 1 lb textured vegetable protein, steamed or reconstituted with just enough hot water so it is fluffy,not soggy
  • 1 -2 cup shredded monterey jack cheese
  • 1 12-2 cups crumbled feta cheese
  • 1 12-2 jars of paul newman marinara sauce or 1 12-2 jars homemade marinara sauce (I don't know why, but I just love that sauce in this recipe - I don't usually buy sauce)

Directions

  1. Preheat oven to 375*.
  2. Place bulgar in small bowl, pour boiling water in, stir and cover.
  3. Let stand at least 15 minutes.
  4. Saute onions and garlic in olive oil until soft.
  5. Steam the TVP until fluffy, not soggy.
  6. Stir everything together, and pour into a 9 x 13 baking dish.
  7. (Add enough marinara sauce so everything is well coated but not runny) Bake at 375 for 45 minutes or until lightly browned around edges.

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