1 medium onion, diced
1 8-ounced pkg of mushrooms, cleaned and sliced
2 stalks celery, diced
1 can of bamboo shoots
1 can of water chestnuts, chopped
1/2 block of extra firm tofu, crumbled
1 cup vegan mushroom soup (I used Imagine foods)
3 cups cooked brown rice
1.5 cups crunchy wheat chinese noodles (I used La Choy), divided
1 tsp garlic powder
3/4 cup vegan sour cream
1/2 cup vegenaise
1/4 cup soy sauce
Sautee vegetables in pan spray and water
Mix with all other ingredients except half cup of the chinese noodles. Sprinkle this half cup on top.
Bake at 350 for 30 minutes. We also had stirfried veggies with this meal.