South of the Border Tofurky Bake
Julie Stutzman

1 tablespoon canola oil
2 teaspoons fresh, minced garlic
2 red bell peppers, sliced thinly, lengthwise
1 onion, sliced thinly
1 (7oz.) can chopped green chilies
1 teaspoon ground cumin
1 Tofurky Giblet & Mushroom Gravy
1 Tofurky, sliced
1 ½ cups shredded Monterey jack cheese or non-dairy cheese
1 tablespoon melted margarine or olive oil
½ cup bread crumbs
2 tomatoes, chopped
½ teaspoon garlic salt
¼ teaspoon black pepper

Preheat oven to 350 degrees. In a large skillet, add oil and sauté garlic, stirring constantly for 1 minute. Add red peppers and onion and cook for 2 minutes or until vegetables are crisp and tender. Add green chilies, cumin and gravy. Stir, heat through and remove from heat. In oblong baking dish, layer half of the slices of Tofurky, half of the vegetables with sauce and half of the cheese. Repeat layers. In a small bowl, mix together the melted margarine, bread crumbs, tomatoes, garlic salt and pepper. Top casserole with breadcrumb mixture. Bake, covered, at 350 degrees for 45 minutes.