2 cups water
1 cup margarine
4 cups buttermilk
2 1/2 cups crushed wheat gluten
3 eggs
2 tablespoons soy milk
1 tablespoon heavy cream
1 teaspoon garlic powder
2 ounces whole wheat flour
2 roma (plum) tomatoes, diced
3 small onions, diced
3 cloves garlic, crushed
2 bay leaves
salt and pepper to taste
1/4 cup dry white wine
3 pounds fresh broccoli, washed and chopped
2 pounds lettuce - rinsed, dried, and chopped
2 carrots, sliced and cut into 1/4 inch pieces
1 tablespoon lemon juice
1 clove garlic, crushed
1 tablespoon thyme
1 tablespoon dried basil, crushed
Soak the bread overnight. Bring it to a boil in a large pot of water. Reduce heat and simmer until almost done. Add the egg replacer and milk. Simmer for 5 minutes.
Meanwhile, in a large saucepan over medium heat, combine the bread sauce, vegetables and eggs. Whisk over medium heat until heated through. Season with garlic powder, thyme and basil, cover and simmer about 1 hour.