Ingredients

• 4 tomatoes, cut in half
• 2 cloves of garlic, peeled
• 1/2 small red onion
• 1 chili pepper
• 1 cup of textured vegetable protein (TVP)
• 1/2 cup of vegetable stock
• 2 tablespoons of sun-dried tomato puree or chopped sun dried tomatoes
• 1/2 cup of quick oats
• Salt to taste

Method

Turn on the oven to 400F and roast the tomatoes, garlic, onion and chili until soften and slightly browned (about 20-30 minutes). Allow to cool and then put the roasted vegetables and sun-dried tomatoes into a blender and puree. Heat the vegetable stock to boiling point, turn off the heat and add the TVP. Mix together and cover. After 5 minutes, add the puree and the quick oats. Form into patties and place on a baking sheet. Bake for about 15 minutes at 350F and then serve. I like these with sweet potato fries and tomato sauce.