INGREDIENTS

• 1/2 cup dry brown rice
• 1/2 cup dry or 1 cup softened red beans
• 10 brussel sprouts, quartered 
• 2 celery stalks, diced
• 1 small zucchini, chopped into very small cubes
• A few green onion stalks, diced
• 2 cups corn kernels (or peas)
• 2 cups diced tomato or 15 oz. can diced tomatoes
• 1 tablespoon minced garlic
• 1/2 teaspoon paprika 
• 2 teaspoon herbs (e.g., basil, oregano, cilantro, parsley, thyme, et cetera)
• Ground black pepper, to taste
• 2 cups split pea soup
• 1/4 cup whole wheat Panko breadcrumbs
• 1/4 cup nutritional yeast flakes

DIRECTIONS

1. Preheat oven to 400 degrees.
2. In a large bowl, combine the veggies, beans, rice, spices,  and nutritional yeast flakes and mix thoroughly.
3. Mix in the split pea soup.
4. Place the mixture in the baking pan.
5. Sprinkle Panko breadcrumbs on top.
6. Bake for 20 minutes.
7. Remove from oven and let cool for about 10 minutes.