I was talking to my mommy today, and she said she was making this casserole that she used to make for us when we were kids. Of course, she was using real meat, ick, but this is a recipe that is super easy to sub in vegan items. It turned out great, and is a return to a 1970's childhood comfort food for me! (I named it Ham"boo"ger in honor of this time of year!)

6-7 baking potatoes, peeled and sliced thinly

1 onion, sliced thinly

1 chopped green pepper

1 package vegan beef crumbles

1 can condensed tomato soup

1 1/2 cubes vegan beef flavored bouillon

1 T. vegan worcestershire sauce

2 c. filtered H2O

salt & pepper to taste

cooking spray

1.Preheat your oven to 425 degrees. I like any excuse to use my mandoline, so that is what I used to get my potatoes and onion sliced into uniform slices, that way they cook evenly. Or you can do it the old fashioned way using a knife, it just takes a bit more time. Spray your 9x13 glass baking dish with the cooking spray.

2. Dissolve your bouillon in the water, either on the stove top, or in the microwave, whichever you prefer. Whisk in the tomato soup & worcestershire sauce until smooth. Set aside.

3. Begin layering with the potatoes first, then onion, then green pepper, then vegan beef crumbles. Repeat, ending with a layer of potatoes on top.

4. Pour tomato mixture evenly over the layered potato/vegan beef mixture. Season with salt & pepper to taste. Cover loosely with foil, creating a little tent with your foil so it touches the potatoes as little as possible.

5. Bake until the potatoes are very fork tender, about an hour and 15 mins.

This goes great with a simple side of steamed broccoli &/or cauliflower.