Chicken Veggie Bake
1 tablespoon vegan butter
1 medium onion, finely chopped
3 celery ribs, finely chopped
3 cloves garlic, 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 nondairy milk
1 1/2 cups vegetable broth
6 egg replacers (http://vegweb.com/index.php?topic=7678.0)
1 tablespoon fresh parsley, chopped
1 tablespoon chives, chopped
1 teaspoon salt
1/2 teaspoon black pepper
6 cups French bread, cubed
1 cup vegan cheddar cheese, shredded
1. Preheat oven to 350 degrees Fahrenheit. Lightly butter 9x13" baking pan. Melt vegan butter in a skillet and add onion, celery, and garlic. Cook, uncovered for about 5 minutes on medium heat.
2. Add asparagus and water and cover, cooking for about 5 more minutes. Uncover and continue cooking until liquid cooks off. Remove from heat. 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 milk, broth, egg replacer, parsley, chives, salt, and pepper. Spread 1/2 the bread cubes in dish and top with chicken mixture.
4. Pour "egg" mixture over the bread and chicken. Top with the other 1/2 French bread. Sprinkle vegan 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!