Sunday, November 8, 2009

Seitan and Romanesco casserole

developed to utilize leftover tomato sauce and french bread from a previous nights spaghetti
totally effing delicious.

1 head Romanesco broccoli
1 10 oz. package traditional seitan
1 12 oz package whole wheat spiral pasta
3 tbls. breadcrumbs
4 slices tofutti mozzarella
1-2 cups tomato sauce (any pasta or pizza sauce works well for this)
crusty bread (last nights half loaf of garlic bread is perfect, as well as the last few pieces of a any loaf that needs to get used up.)
2 cups Nutritional Yeast cheese sauce (recipe located on most packages)
2 tbls italian seasoning
1 tbls braggs liquid aminos
3 cloves crushed garlic 
1 tbls olive oil

Boil pasta to al dente, drain and return to pan.

Wash romanesco florets and saute together with garlic and olive oil over med-high heat until slightly browned on edges, adding water to pan as needed. (NOTE: Romanesco is high in vitamin C which is water soluble, so use as little as necessary to avoid nutritional degradation.)
roughly chop Seitan and add to pan, continue to saute until Seitan is lightly browned and then add Braggs along with the italian seasoning. Toss together until liquid disappears.

Add stirfry to pasta pan with tomato sauce and nutritional yeast cheese sauce. Mix well to combine and transfer to an oiled 8" by 8" casserole dish.

top with slices of tofutti mozzarella and sprinkle with breadcrumbs

cook at 350 for 30 minutes then turn on broiler and broil under supervision until breadcrumbs are dark and crisp.

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