This is an amazing recipe from the “How it all Vegan!” cookbook.
In a medium saucepan saute 1 medium onion, 5 diced mushrooms, 1 teaspoon garlic powder, in oil until tender.
In a large bowl combine 1 cup roasted and ground sunflower seeds, 1/2 cup organic white flour, 1/2 cup nutritional yeast, 2 tsp dried basil, 1 tsp salt, 1 tsp dried thyme, 1/2 tsp dried sage, 1/4 tsp dried kelp powder. Mix well.
Add 1-1/2 cups of water 3 tbsp of soy sauce, 1 small grated potato, and 1/3 cup of olive oil and stir it all until well combined. Stir in the sauteed mushrooms and onions. Spoon mixture into lightly oiled 9″ pie plate and bake for 45 minutes in preheated oven at 350°F
You can cut the recipe in half for smaller portions or freeze part of it for later use.