My changes were to use 4 tsp dried parsley, 1 cup (instead of ¼ cup) vegan mozzarella for the topping, and no breadcrumbs. It turned out really well, very delicious indeed! The recipe says it serves 4, but it's definitely more than that, so if I make this recipe again, I'll halve it. Also, I'll skip the tofu next time; I was never much of a ricotta fan before going vegan, and I didn't particularly care for this vegan ricotta. Overall, though, this recipe gets a thumbs up from me!
|Served with a “garlic bread” bagel.|
Caught mid-yawn, here's Leela looking silly...