Seitan Potato Torta Recipe

Seitan Potato Torta Recipe

Ingredients

Makes 6 servings

• 2 tablespoons olive oil
• 1 medium yellow onion, minced
• 4 cups chopped fresh baby spinach or stemmed chard
• 8 ounces seitan finely chopped
• 1 teaspoon minced fresh marjoram
• 1/2 teaspoon ground fennel seed
• 1/4 to 1/2 teaspoon crushed red pepper
• salt and freshly ground black pepper
• 1 ripe tomato, cut into 1/4-inch slices
• 2 pounds Yukon Gold potatoes, peeled and cut into 1/4-inch slices
• 1/2 cup vegan Parmesan or Parmasio

Method

1. Preheat the oven to 400°F
2. Lightly oil a 3-quart casserole or 9 x 13-inch baking pan and set aside
3. In a large skillet, heat the 1 tablespoon of the oil over medium heat
4. Add the onion, cover and cook until softened, about 7 minutes
5. Add the spinach and cook, uncovered, until wilted, about 3 minutes
6. Stir in the seitan, marjoram, fennel seed and crushed red pepper and cook until well combined
7. Season with salt and pepper to taste
8. Set aside
9. Spread the tomato slices in the bottom of the prepared pan
10. Top with a layer of slightly overlapping potato slices
11. Brush the potato layer with some of the remaining 1 tablespoon oil and season with salt and pepper to taste
12. Spread about half of the seitan and spinach mixture over the potatoes
13. Top with another layer of potatoes, followed by the remaining seitan and spinach mixture
14. Top with a final layer of potatoes, drizzle with the remaining oil and salt and pepper to taste
15. Sprinkle with the Parmesan
16. Cover and bake until the potatoes are tender, 45 minutes to 1 hour
17. Uncover and continue baking to brown the top, 10 to 15 minutes
18. Serve immediately

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