Ingredients (use vegan versions):

• 3 cups textured soy protein, rehydrated with 2 1/2 cups water
• 1 onion, diced
• 2-4 garlic cloves, minced
• 3 cans cut green beans, drained
• 3 cans tomato soup
• 6 medium potatoes
• 1/2 package silken tofu, whipped in blender or processor

Directions:

Oven 350º

Sautee the onions, garlic & textured soy protein in oil until Textured Soy Protein is
golden brown.

Cook potatoes in water until tender, drain. Mash with
the tofu (or use soy milk if you prefer).

Layer ingredients in pan this way:
textured soy protein/onion mixture
Green beans
Tomato soup
Mashed potatoes

Bake in oven for approx 30 – 35 minutes at 350 degrees. Let set for 10
minutes after taking out of oven.

Serves: 9″ x 13″ pan

Preparation time: approx 1 hour

Tags: Soup, Tomato, Vegan