This is adapted from the January issue of Vegetarian Times. It got even better after a night in the refrigerator.
1 can white beans, drained and rinsed
1 egg white or 1/4 cup silken tofu/plain soy yogurt
1 cup frozen peas
3 Tbsp all-purpose flour
2 Tbsp olive oil
2 Tbsp lemon juice
a modest sprinkling of nutritional yeast
1 Tbsp garlic powder
1/2 cup bread crumbs
1 pinch each dried basil, oregano and sage
1 handful each Kashi TLC crackers and Snapea Crisps, crushed
marinara sauce
Liberally grease a baking pan with olive oil. Mash the beans in a medium-sized bowl. Add all other ingredients except for cracker/Snapea Crisp crumbs and spaghetti sauce and mix until smoothly incorporated. Spread the mixture in the baking pan. Top with cracker/Snapea Crisp crumbs and bake at 375 for 40 minutes, or until the crumbs are golden.
Serve each piece topped with warm marinara sauce.
