Ingredients:

  • 1 1/2 cups textured soy protein dry
  • 3 cups water, boiling
  • 2 teas soy sauce
  • 1 teaspoon vegan Worcestershire sauce
  • 1 teas cajun seasoning
  • 1 can mushrooms, drained
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 can creamed corn
  • 1 can corn niblets
  • 6 – 8 potatoes, cooked & hot

Directions:

Soak textured soy protein in water till soft. Drain. Use hands to squeeze excess water (can add cold water so you don’t scald yourself. Heat frying pan with oil (appr 2 Tablespoon, can add more if it dries up). Add all ingredients EXCEPT corn and potatoes. Fry until onions are cooked. Place in oiled casserole dish. Spread corn niblets on top, then layer that with creamed corn. Next, cream the potatoes with soy milk and add salt and pepper to taste. Spoon potatoes on top. Dot with margarine. Bake at 350 F for 15 – 20 min. or until top is lightly gold