2 cups cooked quinoa
1/2 cup unsweetened almond milk
1 cup vegan mozzarella cheese (I like Parmela Creamery!)
1 cup chopped bell peppers and onions
1/4 cup vegan parmesan (or nutritional yeast)
1/2 cup tomato basil pasta sauce
2 tbsp ground flax + 2 tbsp water (mix with the water and let sit for about 2 minutes before adding to the rest of the ingredients)
1 tablespoon Italian seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
salt and pepper, to taste
Preheat oven to 400 degrees. Spray a baking dish with cooking spray and set aside.
Add all of the ingredients to a large bowl and mix until fully combined.
Scoop the mixture in a baking dish and press down evenly.
Bake for 22-25 minutes. Remove from oven and let cool completely before slicing into 9 bars. Store in the fridge for up to 5 days.