Double Corn Casserole (Phase 1)

Double Corn Casserole Ingredients (use vegan versions): 1 can corn, drained 1 can cream-style corn (with liquid) 1/3 cup olive oil (any oil or margarine will do) 1 cup vegan tofu sour cream (I make this with blended silken tofu and vinegar and sweetener to taste.) 2-3 tablespoon dried minced onions 1/3 cup water with 1 1/2 teaspoon Ener-G Egg Replacer, whisked 8 oz. corn bread mix (many store-brand mixes are vegan, just check labels. Also, I can only find 6 oz. bags of mix, so I just approximate 1 and 1/3 bag mix.) Directions: Mix all ingredients except vegan corn bread mix, add that last. Spread into well-oiled 9x13 inch pan. Bake for 45 minutes at 350 degrees. This will be somewhat moist. This recipe is very simple and sounds perhaps a little unimpressive, but it wows the carnivorous relatives at family gatherings every time. Serves: 8 Preparation time: 10 minutes < Prev   Next >