4 stalks celery, chopped (optional)
1 onion, chopped
4 cloves garlic, minced or pressed
20 ounces firm, water-packed tofu, drained
3/4 cup walnuts, finely ground
3 cups cooked brown lentils or quinoa
2 1/2 cups quick-cooking oats
6 tablespoons Bragg's or soy sauce or miso
4 tablespoons spaghetti sauce
2 tablespoon Dijon mustard
1/2 cup fresh parsley
1/2 teaspoon each thyme and marjoram
1 teaspoon sage
Pre-heat oven to 350 degrees.
Spray 13x9 pan (or use non-stick silicone bake-ware)
In blender, put garlic, onion, celery and walnuts. Add 1 cup water. Blend well.
Mash tofu in large bowl.
Stir in blender mixture and remaining ingredients, and combine well.
Spoon mixture into 13x9 pan. Bake 20 minutes, then top with a layer of BBQ sauce.
Bake for another 35-40 minutes, or until a toothpick comes out clean.
1 cup tomato sauce
3 Tblsp. pure maple syrup
1/2 cup water
1/8 tsp. cayenne
½ tsp. salt
1 tsp. Dijon mustard