1/4 cup vegan margarine (I use Earth Balance)
1 cup onion, chopped
1 cup celery, chopped
1 (12 ounce) package silken tofu
1 (1 ounce) package dry vegetable soup mix
1/3 cup mushrooms
2 teaspoons vegan "chicken" flavored seasoning, optional
1/2 cup vegan mayonnaise
1 cup carrots, chopped
1 cup corn, fresh or frozen and thawed
1 cup peas, fresh or frozen and thawed
1 1/2 cups crackers, crumbled (I use Carr's whole wheat crackers)
1/2-1 teaspoon garlic powder, or to taste
1/4 teaspoon dried Italian seasoning (or a pinch oregano, basil, and parsley), or to taste
vegan margarine (optional, I use Earth Balance)
1. Preheat oven to 310 degrees F. In a pan, heat vegan margarine. Add and saute onion and celery until soft. In blender, blend sillken tofu, dry soup mix, mushrooms, and vegan "chicken" flavored seasoning, if using, until creamy.
2. Pour tofu mixture in medium bowl and mix with vegan mayonnaise. Add onions and celery, carrots, corn, and peas, mixing to thoroughly combine. In separate bowl, mix cracker crumbs with garlic powder and seasoning.
3. Pour tofu mixture into 2.5 quart casserole dish. Sprinkle cracker crumb mixture on top of casserole, and top with small pieces of vegan margarine. Bake until bubbly, approximately 40 minutes.
Source of recipe: This recipe was inspired by a recipe by Judy Selkirk on Cooks.com.