Yummmy Divan

Some of our closest friends came over to our place on Monday evening to have dinner. Nothing big. Our husbands are quite busy with their studies and so it was a good excuse to have them home for dinner instead of working at the library or plugging away at their computers. =) Plus it was an awesome way for the ladies to get together without making the guys feel left out. LOL.

This is a remake of my Chicken Divan. Since I've turned vegan, I've been trying to remake my old recipes and see if it worked out. This turned out really well. I was more than pleased with it. =)

Vegan Divan

1 large stalk of broccoli, chopped into florets and lightly steamed
2 cups sauted Turkette (in can by Cedar Lake) or any veggie meat or tofu, seasoned
1 can condensed Mushroom Soup

1/2 cup Vegenaise
1 tsp. lemon juice
1/2 cup soft bread crumbs
2 tbsp Earth Balance margarine, melted until liquid
Herbed Tofu Cheese mixture (recipe below)

Herbed Tofu Cheese Mixture:
2 squares of Tofu (or 1 pound)
2 tbsp olive oil
1 tbsp fresh lemon juice
1 tbsp honey
2 tsp garlic powder
1 tsp dried basil
1 tbsp nutritional yeast
~Mash tofu with fork and mix the rest of the ingredients until blended well

Heat oven to 350 F. Grease 12x8 inch baking dish. Arranged lightly steamed broccoli florets at the bottom of the baking dish. Layer sauted Turkette or veggie meat over broccoli. In a separate bowl mix together the mushroom soup, vegenaise, and lemon juice. Then layer this on top of the Turkette and broccoli. Then sprinkle the Herbed Tofu Cheese mixture until it covers the enter dish. In a separate bowl, mix the Earth Balance margarine and bread crumbs. Sprinkle this over the "cheese". Bake for 30 to 4o minutes or until crumbs are golden.

Bon Appétit!!!