3 cups soy milk
2 cubes veggie bullion
5 tablespoons cornstarch mixed with 5 tablespoons of water
1 medium onion, diced
1 1/2 cups diced mushrooms
3 tablespoons vegetable oil
1 tablespoon each of garlic, salt, pepper
12-14 oz burger style crumbles
small bag tator tots
one bag or block shredded vegan cheese
Preheat oven to 425 degrees Fahrenheit.
Heat the veggie crumbles, according to the package and set aside.
In a big pan, heat the diced onion and mushrooms in the oil at medium heat, until you can see through the onion. Then, add the garlic, salt and pepper. Stir well, and then add the soy milk and bullion cubes.
When the bullion is disintegrated, add the corstarch mixture, and stir until thickened. It should happen pretty fast. Remove from heat.
Arrange a thin layer of tots in a 9x13 dish. The second layer will be the vegetable, soy milk mixture, and the third layer, the veggie crumbles. Cover with cheese, and then foil. Bake for 25-30 minutes.
You can also try different vegetables or more vegetables in the mix. Thanks to karla_marx for the inspiration for the sauce.