Vegan Seitan Tetrazzini Food

VEGAN SEITAN TETRAZZINI

Steps:

• Preheat oven to 350°F Cook the pasta until al dente. While pasta is cooking, heat the oil in a pan over medium heat. Add the peppers, mushrooms and seitan. Sauté until the vegetables soften and the seitan begins to brown, then take off the heat.
• In a small sauce pan, bring the vegetable stock to a boil. Turn the heat down to a simmer and slowly whisk in the flour. Once combined, add the cream cheese and stir until it is combined and the sauce is thick and creamy. Take off the heat.
• Grease a 9x9 baking dish with oil or margarine. Combine the cooked pasta, vegetables, seitan, sauce and 2 tsp of the Parma. Pour the mixture into the baking dish, top with the vegan mozzarella, cover with foil and bake for 25 minutes.
• When the 25 minutes are up, remove from the oven, top with the rest of the Parma and let cool for 5-10 minutes. Cut into squares to serve.

SESAME SEITAN - VEGAN

Steps:

• cut seitan into bite size pieces.
• in a plastic bag, evenly coat seitan with flour.
• mix tempura flour and ice water in a bowl until you get a smooth batter.
• dip floured seitan in batter and deep fry til crispy.
• place seitan on paper towel to drain excess oil.
• In a wok or large frying pan, heat oil and stirfry all shredded vegetables.
• add teriyaki sauce, sesame oil and salt and pepper to taste.
• add seitan.
• serve with rice and sprinkle sesame seeds.