2 cup boiling water
2 cup chunked textured soy protein
1 tablespoon veggie "chicken" flavoring
1 can (10 oz) non-fat vegan mushroom soup
1 can (4 oz) mushroom pieces, undrained
3 tablespoon plain soy yogurt
1 tablespoon curry powder (more or less to taste)
3/4 cup boiling water
1 box stuffing mix (check ingredients)
Preheat oven to 350.
Pour the boiling water over the textured soy protein and add the veg chicken flavoring. Stir and let set.
Stir together the soup, mushroom pieces and the juice, soy yogurt and curry.
Stir the textured soy protein to make sure it's re-hydrating evenly.
Pour the boiling water over the stuffing mix. Toss to moisten.
Stir "gravy" into the moistened textured soy protein then pour into a casserole dish.
Top with moistened stuffing mix.
Cover and bake 30 mins or till heated thoroughly.