A hearty dish made with wild rice, spinach, and vegan cheese. Recipe courtesy of Arsenal Pulp Press.
Preheat oven to 375°F In a large bowl, combine tomato paste, garlic, molasses, oregano, salt, and pepper, and mix well.
Stir in remaining ingredients, except the soy parmesan for topping. (If rice is warm or hot, try to bake the dish soon after mixing to prevent overcooking some ingredients.)
Transfer mixture to a lightly oiled 8″x12″ baking dish and sprinkle on reserved soy parmesan. Bake for 23-27 minutes, until the top lightly browns. Remove from oven, and top with garnishes, if desired.
For this 3-cup mixture, use 1/3 cup of wild rice, ½ cup of brown rice, and 1 ¼ cups of water. Rinse rice, and combine with water and a pinch of sea salt in a medium saucepan. Bring to boil, and then reduce heat to low. Cover and let simmer for 35-45 minutes, until tender. Other rice, such as basmati, can also be used.
For an even heartier entrée, mix in 1/2 cup or more of cooked beans. For a nice crunch top casserole with 1 cup or more of breadcrumbs, combined with the soy parmesan if you like, and a little olive oil.