### Ingredients **Cream of Mushroom Soup** Dried mushrooms, blended until powderized; or mushroom base 1 Can Coconut Milk 5g Starch 10g Chickpea flour Onion powder Garlic powder Black pepper, a lot Salt **Filling and Topping** 500g Frozen Peas/Carrots/Corn Vegan Ground Beef or Ground Sausage Tater Tots ### Directions **Cream of Mushroom Soup** 1. Combine all soup ingredients into a blender, and blend. 2. Make sure it’s not as thick as canned cream of mushroom soup, because the starch will thicken it during the baking process, however too thick is better than too thin because we can add milk later to thin it if we get it wrong 3. Make sure the sauce is rather salty but not too salty. There are no other steps in which to add salt, so it must be done in this step **All Together** 1. Brown vegan ground beef until done 2. Combine in a bowl the browned vegan meat with 1-2 bags of frozen veggies, something along the lines of what you’d see in Pot Pie 3. Butter a casserole dish 4. Add combined mixture to the dish 5. Pour cream of mushroom soup on top and mix well 6. If the cream of mushroom soup is too thick, add splashes of your favourite plant milk until it combines well 7. Bake at 215ºC for 60 minutes, or until the dish is bubbling and the tater tots are golden