Following other suggestions, baked at 400 for about 15 minutes, 200 for 45; then let sit in oven a couple hours while oven cooled. Served with a rasberry sauce made simply by crushing raspberries, pressing through a strainer to remove seeds, adding a little sugar as desired. Received rave reviews at Thanksgiving dinner I brought it to.

Reviewed On: Dec. 9, 2009

Perfect way to use fresh blueberries in season! The sauce cooks up quickly and easily. I served it on top of Bob's Red Mill 10 Grain Waffles - fabulous!

Reviewed On: Aug. 5, 2007

First vegan recipe I tried - a true winner! My kids were at first appalled - "Where's the meat?" but they are still asking me to make them again a month later. I skipped the vinegar, oregano and chili powder, instead opting for lemon juice and ground cumin to give it a more mexican flavor. I also cut back on the amount of oil. Served with homemade fresh guacamole and flour tortillas - vegan's not so bad after all.

Reviewed On: Jul. 20, 2007