Yields: 4 servings
Prep time: 15 minutes
Cook time: 30 minutes (total)

1. Melt butter in a 2-quart saucepan over medium-low to low heat.
2. Add onion, celery, and garlic; cook until softened, about 5 minutes.
3. Stir in parsley, sage, oregano and pepper.
4. Pour in vegetable stock.
5. Add texturized pulse protein and mix.
6. Cover and bake at 350°F for 20 minutes.
7. Remove cover and bake an additional 10 minutes.
8. Serve and enjoy!