4 1/2 cups frozen shredded hashbrowns, thawed
6 tablespoons margarine, melted
1 1/2 teaspoons salt
1/4 teaspoon pepper

Filling:
1 cup chopped onion
1/4 cup margarine
1/2 cup flour
4 teaspoons "chicken" bouillon granules
2 teaspoon vegetarian Worcestershire sauce
1 teaspoon dried basil
4 cups soy milk
4 cups tofu "chicken" or other "chicken" substitute, cubed
2 cups frozen peas

Preheat oven to 350 degrees. In a large bowl, combine the hashbrowns, melted margarine, salt and pepper. Press along the bottom and sides of a 13x9-inch casserole. Set aside.

In a saucepan, saute onion in margarine until softened. Add flour, "chicken" bouillon, vegetarian Worcestershire sauce and basil. Stir in the soy milk slowly. Bring to a boil and cook, stirring, for 2 minutes until thickened. Add peas and tofu "chicken". Mix well and spoon into prepared hashbrown crust.

Bake, uncovered, for 30-35 minutes or until crust is golden brown. Serves six.