Vegan Mexican Caserole

Vegan Mexican Casserole

1 Bisquik recipe (follow directions on box or follow Tea Biscuit Recipe below) - pat into pan (9 x 13)

1 can vegeburger (or soak 1c. dry burger) – (or crumble 2c from the Gluten Loaf recipe) spread on biscuit dough

1 jar Picante Sauce (or salsa) - pour over burger layer

---mix enough sour cream & mayonnaise,  to cover the salsa, and spread  for next layer.

Top with grated cheese.     

Bake for bisquik directions.

Biscuit Mix

2 c. all purpose flour                                     
4 tsp. Baking powder

1 tsp. Salt                     
¼ shorting (replace with oil)                    
¾ milk (can use water as well)

Mix flour, salt, & baking powder cut in shorting (or add oil) add milk slowly, stir vigorously until comes free form bowl, knead briefly, pat into large cake pan,  bake 450 F  12-15 min or till you can lift a corner with a knife and see that the bottom is a light golden color.

Faux SOUR CREAM #2      
2/3 c. sunflower seeds      
¾ c. water      
½ t. salt

2-3 T. lemon juice   
(2-3 T. oil optional in this recipe only, helps keep the sour cream from drying & cracking while baking)   
¼ t. garlic powder   
½ t. onion powder.  
Whiz in blender; adjust water & seasonings to taste and consistency desired.