TMA Stuffed Rolls

Ingredients

• 1.5 onions, finely diced
• 2 green bell peppers finely diced
• 6 cloves of garlic, minced
• 1 can black olives, sliced
• 1 lbs. mixed mushrooms, finely chopped (see photo***)
• 6 oz. raw cashews, finely chopped (almost powdered)
• 2 C. cooked black beans
• 2 C. cooked lentils
• 1 Tbsp. nutritional yeast*
• 1/3 C. BBQ sauce
• 1/4 C. Worcestershire Sauce**
• 24 Hard rolls

Instructions

1. In a very large skillet or roasting pan (I use my electric skillet) over medium high heat, add onions and bell pepper and sauté until soft and translucent.
2. Add garlic and mushrooms and cook until mushrooms have given up most of their moisture and the pan is practically dry.
3. Add cashews, olives, beans, and lentils.  Cook until cashews toast just a little
4. Add BBQ sauce and Worcestershire sauce.  Taste for seasoning.  Turn off the heat.  Stir in nutritional yeast.
5. Try not to eat the filling all by itself.
6. Remove the inside bread of the rolls, leaving the crust intact.
7. Finely chop the interior bread into crumbs.  Stir into stuffing mixture.
8. Fill rolls with stuffing mixture.  Try not to compress the stuffing too much, but make sure they are full.
9. Wrap each sandwich with foil.
10. Toast sandwiches in a 375′ oven for 15-20 minutes, until warm through and toasty good.
11. Consume mass quantities

Cook’s Notes

* Yes, I hate myself, but it makes this taste amazing.

** Get over it, hippy.

*** This is the desired size/texture for the mushrooms: