Squash and Zucchini Casserole (vegan)

Ingredients

• 3 cups peeled and chopped russet potatoes
• 2 8-oz. jar Vegan Condensed Cream of Potato Soup
• 2 small zucchini (shredded* (about 2 cups))
• 2 small yellow squash (shredded* (about 2 cups))
• 1 medium carrot (shredded (about 1 cup))
• 1 cup water
• 1 heaping cup soy curls (broken into 1/2-inch pieces)
• 1 cup plain unsweetened non-dairy milk
• 1/2 cup dijon mustard
• 1/2 cup shredded vegan cheese
• 1 Tbsp vegan chicken bouillon powder
• 1/2 Tbsp maple syrup