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Melt butter; chop onion. Saute onion until soft, 5-8 minutes.
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Add vegetarian crumbles & stir well, then add mushrooms and saute 4-5 minutes more, cutting mushrooms into small pieces with spatula.
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Add carrots & vegetable broth. Stir well; cook 2-3 minutes more.
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Add corn, Recipe Starter, and spices. Stir well. Add flour. Bring to a boil, then reduce heat and simmer for 5 minutes.
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Transfer vegetable mixture to greased 2 1/2 quart casserole dish.
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Sprinkle with cheese (optional).
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Spoon mashed cauliflower (or mashed potatoes) over top of cheese. Bake at 375 degrees for 30 minutes, until mixture is bubbly and cauliflower is lightly browned.