2 celery stalks
1 lg brown onion
2-3 cloves of garlic
1 teaspoon of onion powder
1 teaspoon of dried garlic granular
1 tablespoon of sweet paprika
Fry this off in a small amount of coconut oil until soft and translucent.
Add the above to a food processor and then add;
250g finely diced mushroom (stalks included)
1 x 400g block of Tofu
2 x chia egg
1 cup of walnuts
Pulse until week combined. Let mix sit for 5 minutes before adding;
2 cups of pre cooked Quinoa
Fresh cut herbs of choice (I love to add parsley and basil)
Fill mix into large silicone muffin trays and bake at 180dg until golden and a crust has formed on top. Around 25 minutes.
Let cool before removing from cases.