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Vege Casserole
Vege Casserole
Ingredients
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1. Cut the Tofu into fine squares (bite size).
2. Chop the Raw Cashew Nuts by using a food processor or
by hand.
3. Finely chop the Mushroom, the traditional way by hand.
4. In a skillet on medium flame: Add the Earth Balance
Spread, Vege Hot Dog, Peas & Carrots, Mushrooms, Soy
Sauce, Saffron, Cashew Nuts, Garlic Powder, Onion
Powder, Salt, & Black Pepper. Cover and Cook for 6
minutes.
Turn on the Oven to 500.
5. While thats cooking, use this time to dissolve
vegetarian Gelatin or Corn Starch in a 1/4 cup of water
(room temperature). Then, pour into the saut mixture &
mix thoroughly. Turn off the flame.
8. Grease your favorite glass or stainless steel baking
dish (using Earth Balance Spread). Now, add the saut
mixture into the greased baking dish.
Sprinkle off with Soy Parmesan Cheese.
9. Bake for about 5 minutes until the top turn slightly
Golden Brown. Keep in the Oven until ready to serve.
Serve nice and hot. Enjoy!
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