A creamy comforting casserole like that of our youth, made over with healthier ingredients, no cream of anything, and no meat, egg, or dairy. Delicious. Soulful. And easy to throw together on a weeknight. Just like the original.
I used a vegan Portobello Creamy Mushroom Soup (Imagine Foods was the brand) that I found in the soup section because I wanted to add that to the almond milk bechamel for depth of flavor to better resemble the cream of mushroom soup I was replacing. Vegetable stock would be an appropriate substitute if a vegan mushroom soup is not available, but in that case I would add another teaspoon each olive oil and flour to the roux to help the sauce thicken AND I would add the browned mushrooms to the sauce to simmer a bit as well to develop that creamed mushrooms soup flavor.