4 (28-oz.) cans whole peeled Italian-style tomatoes, drained
2 tsp. olive oil
2 small onions
8 medium garlic cloves, minced
¾ tsp. dried oregano
⅛ tsp. dried chili flakes
¼ tsp Italian seasoning
½ tsp. sugar
salt, to taste
2⅔ cups vegetable broth
¾ cup uncooked Arborio rice
1 lb. cremini or baby bella mushrooms (should make 2 cups when finely chopped)
4 tsp. olive oil
1 onion, diced
1 vegan egg (EnerG egg replacer works great)
1 cup dried bread crumbs
⅓ cup almond/nutritional yeast mix (half nutritional yeast, half finely milled almonds)
¼ cup chopped fresh parsley
1 tsp. salt
½ tsp. freshly ground pepper