First, I made vegan cream of mushroom soup by finely chopping up two onions and a clove of garlic, and putting in a sauce pan, with a little bit of olive oil so it wouldn't stick. After they cooked down a little bit, i diced a whole bunch of mushrooms, and threw them in the sauce pan. I added soymilk, and flour to make it thick. I put a couple vegatable boillion (sp?) cubes in there too. i let it simmer, added a can of peas, and added some tempeh that i had shredded and fried (to act as fake tuna).
I made the noodles, added the cream of mushroom soup, put it in a casserole dish, crushed up crackers on top, and baked it for 10 minutes at 350.
It was awesome, except that I should have made twice as much soup, and I didn't really like the way the tempeh interacted with the rest of it. Also, I wish that I had had some nutritional yeast to add to it.
Is there a way to get tempeh to taste less sweet? What are some other tuna substitutes? I heard that Morningstar Farms started making fake tuna, but I don't know if it's vegan, or if it's any good. Thanks!