Wednesday, February 27, 2008

Oriental tofu casserole

This is a recipe that has been in our family since I was 10 years old. The original version was not vegan, but I veganized it tonight with success. It was good, but not as tangy as the original version was with miracle whip rather than vegenaise. The good news is that the family liked it, even my two year-old.

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.

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