- 1 teaspoon peppercorn chili oil (optional)
- 3 cups chopped asparagus
- 1 1/2 cups chopped shiitake mushrooms
- 2 teaspoons soy sauce or tamari (divide
- 1 cup creamy vegan mushroom soup
- 1/3 cup soymilk
- 1/2 teaspoon black pepper
- 1 1/2 cups crispy onions
- Preheat the oven to 350°F.
- Heat the chili oil on medium-high in a large skillet. Add the asparagus, mushrooms, and tamari or soy sauce and saute for about 3 minutes.
- Transfer the vegetables from the skillet to a baking dish or pan. Add the mushroom soup, soymilk, black pepper, 1 cup of the crispy onions and the remaining 1 teaspoon of tamari or soy sauce. Mix well. Bake for 20 minutes.
- Remove the casserole from the oven, stir well and sprinkle the remaining 1/2 cup crispy onions over the top. Return to the oven to bake for 10 minutes more.
- Serve!
- I used Imagine Portobello Creamy Mushroom Soup
- I used Fresh Gourmet Crispy Onions
JL Fields 