Wednesday, March 23, 2011

Recipe: No Chicken, Pot or Pie Casserole


Description: 

This is a low fat vegan dish using Seitan instead of chicken and potatoes in lieu of a crust.  If you have a stove top to oven safe skillet use that otherwise transfer from skillet to 8" x 11" baking dish lightly coated with olive oil cooking spray. Serving it with a spinach salad and whole grain toast makes for a delicious and nutritious meal. 

Ingredients:

2 large potatoes, peeled, boiled, cooled, and sliced
2 Tbs. olive oil
1 cup onion, chopped
1/2 cup + 1 Tbs. flour
4 cups vegetable broth
1-1/2 cup mushrooms, chopped or sliced
1-1/2 cup celery, chopped or sliced
1-1/2 cup carrots, chopped or sliced
1/2 cup peas, frozen
1- 8 oz. pkg Seitan Cubes, cut into 1/2" pieces
2 Tbs. lemon juice
1 - 2 dashes Tabasco sauce
to taste salt (optional)
to taste black pepper
Parmesan (vegan) Cheese (topping, after baking)
Paprika (topping, after baking)

Directions:

1.  Peel potatoes, slice in half crosswise and boil until tender.  Let cool.  Slice crosswise about 1/2 inch thick.

2.  Heat oil in skillet; add onions and sauté until translucent.

3.  Add flour and blend well.  Gradually add broth, stirring over low heat until thick and smooth.

4.  Add mushrooms, celery, and carrots;  cook about 8 minutes over low heat, stirring occasionally.

5.  Add peas, seitan, lemon juice, tabasco, salt and pepper.  Heat through on low heat.

6.  If skillet is oven safe cover with a single layer of the sliced potatoes.  If not, transfer to an oven safe baking dish before topping with the potatoes.  Bake in a preheated 450° oven for about 20 minutes.

7.  Sprinkle with Parmesan and Paprika before serving.

Servings:  6

*thanks to my Facebook Friends for their recipe name suggestions!

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