Seitan Scalloped Potatoes Casserole Recipe

Seitan Scalloped Potatoes Casserole Recipe

Ingredients

Makes 4 servings

• 2 tablespoons olive oil
• 1 small yellow onion, minced
• 1/4 cup minced green bell pepper
• 3 large Yukon Gold potatoes, peeled and cut into 1/4-inch slices
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 8 ounces seitan chopped
• 1 1/2 cups Basic Brown Sauce
• 1/2 cup plain unsweetened soy milk
• 1 tablespoon vegan margarine
• 2 tablespoons minced fresh parsley, as garnish

Method

1. Preheat the oven to 350°F
2. Lightly oil a 10-inch square baking pan and set aside
3. In a skillet, heat the oil over medium heat
4. Add the onion and bell pepper and cook until tender, about 7 minutes
5. Set aside
6. In the prepared baking pan, layer half of the potatoes and sprinkle with salt and black pepper to taste
7. Sprinkle the onion and bell pepper mixture and the chopped seitan on top of the potatoes
8. Top with the remaining potato slices and season with salt and black pepper to taste
9. In a medium bowl, combine the brown sauce and soy milk until well blended
10. Pour over the potatoes
11. Dot the top layer with margarine and cover tightly with foil
12. Bake for 1 hour
13. Remove the foil and bake for an additional 20 minutes or until the top is golden brown
14. Serve immediately sprinkled with the parsley

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