Minnesota "Meatless" Chow Mein Casserole

We had this casserole many times growing up in the Midwest. This was a very inexpensive and satisfying casserole to make. If you had a pound of ground beef, this meal would make it go a long way! Of course we have Veganized it, but the childhood memory will come back once you take your first bite!

- Vegan Mama Jodi

4 servings

1/2 c rice (white or brown)

1 - 3/4 c low sodium vegetable OR mushroom broth

1 T canola oil

1 - 12 oz package meatless ground, crumbled (we like Yves)

1 c celery, chopped

1/2 c onion, chopped

1 - 4 oz can of sliced button mushrooms, drained (or 10-12 fresh button mushrooms, sliced)

1 - 5 oz can chopped or sliced water chestnuts, drained (optional)

1 - 14 oz can bean sprouts, drained (optional)

4 T soy sauce (balsamic vinegar or liquid aminos for low sodium)

1 T Vegan dark brown sugar

Fresh cracked black pepper to taste

Bring broth to a boil (can heat it in the microwave). Add broth to rice in a large oiled casserole or baking dish, cover and set aside. In a frying pan over medium heat, saute the meatless ground, onion, celery, mushrooms and water chestnuts in canola oil until onions are soft. Pour sauteed mixture into rice mixture, add soy sauce, brown sugar, black pepper and mix well. Bake covered in a 350 degree oven for 1 hour. During baking, do not let it get too dry, add more broth if needed.

*You can add a can of drained bamboo shoots, pea pods, baby corn or any other chow mein favorites. Top with crispy chow mein noodles just before serving.