50 States of MoFo: Connecticut Beefless Supper

For Connecticut, I was tempted to veganize the Hartford Election Cake, and I may yet do so in advance of the US presidential election.  However, I am about to be home alone for a few days, and do not need an entire cake to myself.

Thus, I decided to tackle the Connecticut Beef Supper!  In a large ovenproof pot, place 1 chopped onion and 1 T canola oil.  Cook over medium heat until the onion begins to caramelize.   Add 9 oz. Gardein Beefless Tips (or any "beef" seitan, homemade or bought) and stir around for a few minutes.  Add 8 oz mushrooms, chopped, and continue cooking until the mushrooms soften.

Mix 1 c vegan sour cream and 2 c plain soymilk.   Then add about 1/2 c vegan cheddar cheese and 1/4 c nutritional yeast.  Add salt and pepper to taste.

Slice 2-3 potatoes into thin slices and layer over the onion-mushroom-beefless tips mixture.   Pour the sour cream mix over the top.   Crumble cornflakes over everything, and transfer to a 350F oven for 60-90 minutes until the potatoes are thoroughly cooked through (stick a knife into the casserole to check) and everything is bubbly.   A hearty and delicious meal, appropriate to the cooler autumn weather --- brown food for the win!