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Recipe submitted by crystalvegan, 07/29/09

Chicken Veggie Bake

Ingredients (use vegan versions):

    1 tablespoon vegan butter
    1 medium onion, finely chopped
    3 celery ribs, finely chopped
    6 ounces asparagus, chopped into 1" pieces
    1/4 cup water
    4 breaded vegan chicken patties, cubed (I like Boca)
    1 cup vegan mayonnaise
    1 1/2 cups plain soymilk
    1 1/2 cups vegetable broth
    egg replacer equal to 6 eggs
    1 tablespoon fresh parsley, chopped
    1 tablespoon chives, chopped
    1 teaspoon salt
    1/2 teaspoon black pepper
    6 cups of cubed french bread
    1 cup vegan cheddar cheese, shredded
    3 cloves garlic, finely chopped

Directions:

1) Preheat oven to 350 degrees Fahrenheit. Melt vegan butter in a skillet and add onion, celery, and garlic. Cook, uncovered for about 5 minutes on medium heat. Add asparagus and water and cover, cooking for about 5 more minutes. Uncover and continue cooking until liquid cooks off. Remove from heat.

2) In a large bowl, mix together the cubed vegan chicken patties and vegan mayonnaise. Add the cooked vegetables. Stir together.

3) In a separate bowl, mix together the soymilk, broth, egg replacer, parsley, chives, salt, and pepper.

4) Lightly butter a 9" x 13" baking dish. Spread half of bread cubes in dish and top with chicken mixture. Pour "egg" mixture over the bread and chicken. Top with the other half of the french bread. Sprinkle "cheese" on top. Bake for 45 minutes or until brown and bubbly. Enjoy!

Source of recipe: My mom made this a couple months ago, and it looked so interesting, I decided to modify it and make it vegan!

Makes: 6 servings, Preparation time: 25 minutes, Cooking time: 45 minutes