Good morning - I need suggestions on converting a recipe to a

[schmuls]

vegan one. My city is having it's annual vegan pre Thanksgiving potluck dinner. It will be my first time, and I want to make sure this recipe works out. It is for a corn casserole slow cooker dish. It has creamed corn, mexican kernel corn, corn meal, chopped onions and more peppers if desired. The ingredients that would need to be adapted are: eggs and sour cream. I know there are soy based alternatives (which I have never tasted before), but I wouldn't want to change the basic taste of the dish. Thanks for any suggestions!

[flvegan]

1. There's a product called Sour Supreme.

It's made by Tofutti, and more and more grocery stores are carrying it (in the produce section or the "health" section) if you don't have a health food store type of place. It's so close to the real thing, I've fooled people with it.

How are the eggs used in the dish?

[schmuls]

2. the eggs are just beaten and I guess are a binding agent

[Ignis]

3. Well, there's Ener-G Egg Replacer, but ...

I've only really used it as a baking substitute. (And it works pretty well in that capacity.)

For cooking that requires thickening, I tend to use one or both of the following:
1. corn starch mixed with cold water until dissolved, add LATE, not early
2. chopped/minced okra

I know a lot of people hate okra, but if you chop it finely and add all the "goo" that comes out of the pods as you cut them, it really does a great job of thickening up a dish. I use it all the time in vegan jambalaya, vegan chili, etc., and people almost never realize it's in the dish. ;)

ETA: Here's a link to Ener-G Egg Replacer, if you haven't seen it:
http://www.ener-g.com/store/detail.aspx?section=8&cat=8&id=97