6-8 potatoes, chopped
1 1/2 cups dry textured soy protein
3 cups boiling water
2 tablespoons oil
2 teaspoons soy sauce
1 teaspoon vegan Worcestershire sauce
1 teaspoon Cajun seasoning
1 (4 ounce) can mushrooms, drained
1 onion, chopped
1 clove garlic, minced
1 (14 ounce) can corn niblets
1 (14 ounce) can creamed corn
nondairy milk, as needed (I use soy)
salt and pepper, to taste
2 tablespoons vegan margarine
1. Preheat oven to 350 degrees F, and oil a baking dish. Cook potatoes until tender. Soak textured soy protein in boiling water until soft. Drain. Use hands to squeeze excess water (can add cold water so you don't scald yourself).
2. Cook potatoes, until tender. heat frying pan with oil. Add all ingredients except corn and potatoes. Fry until onions are cooked. Place in prepared dish.
3. Spread corn niblets on top, then layer that with creamed corn. Next, cream the potatoes with milk and add salt and pepper, to taste.
4. Spoon potatoes on top of dish. Dot with margarine. Bake for 15-20 minutes, or until top is lightly golden.'