Vegan Campbell’s Cream of Mushroom Soup
in CCM’s role as a binding agent in casseroles and such. This is the same sauce as Stan’s Vegan Macaroni Casserole, but a half portion without spices.
2 cups unadulterated, no sugar or additional flavorings, soy milk
¾ cup “vegetable oil”, typically soy, corn, canola or a blend
1-2 Tbsp crushed, grated or granulated garlic
½ Tbsp sea or table salt
1 cup nutritional yeast
Dump these ingredients in a blender and go to town.
Slice, grate, julienne, &c. an assortment of fresh vegetables which compliment one another. This is entirely up to the chef. Add onion and/or bell peppers for additional flavoring. Enough to not quite fill a 9×12 pan.
Add spices or dried herbs which compliment your vegetables to the slurry. Again, this is entirely up to the cook. Drag out the whole spice rack and see what inspires.
Pour the slurry over the vegetables. Generally, distribution by hand is not required. It seems like not quite enough fluid, but the vegetables will weep fluid as they bake.
Top with dried herb, sprinkle with spice or don’t do anything. I don’t care. You’re the one who has to eat this.
Bake at 350 for 50-75 minutes. Different combinations of veggies produce differing quantities of fluid. Bake until light to golden brown. Upon serving this may be a nice firm casserole or it might be better described as a really thick stew, but it’s hard to go wrong.
Try eggplant, yellow squash and tomatoes. How about potatoes, carrots and spinach or even greens? You could do what I do and become inspired by whatever’s on sale that week and some other veggies to compliment.