Seitan Noodle Casserole Recipe

Seitan Noodle Casserole Recipe

Ingredients

Makes 4 servings

• 8 ounces fettuccine, broken into thirds
• 1 tablespoon olive oil
• 8 ounces white mushrooms, lightly rinsed, patted dry and cut into 1/4-inch slices
• 8 ounces seitan chopped
• 1 cup frozen baby peas, thawed
• 1/4 cup vegan margarine
• 1/4 cup all-purpose flour
• 2 cups vegetable broth
• 2 tablespoons minced fresh parsley ¾ teaspoon dried thyme
• 1/4 cup dry sherry
• salt and freshly ground black pepper
• 1/4 cup vegan Parmesan or Parmasio
• sweet paprika, for garnish

Method

1. Lightly oil a 10-inch baking dish and set aside
2. Cook the noodles in a saucepan of boiling salted water until al dente, about 10 minutes
3. Drain and set aside
4. Preheat the oven to 350°F
5. In a large skillet, heat the oil over medium heat
6. Add the mushrooms and cook until softened, about 5 minutes
7. Stir in the seitan and peas and set aside
8. In a medium saucepan, melt the margarine and stir in the flour
9. Slowly add the broth, then add the parsley, thyme and sherry and season with salt and pepper to taste
10. Cook, stirring, until thickened
11. Transfer the noodles, sauce and seitan mixture to the prepared baking pan, mixing to evenly coat the noodles with sauce
12. Sprinkle with the Parmesan and paprika
13. Cover and bake for 30 minutes
14. Uncover and bake, until browned, about 10 minutes longer
15. Serve immediately

Full List of Vegan Recipes
Full List of Casserole Recipes

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