VEGAN SEITAN TETRAZZINI
I got this recipe from the Kraft website (originally called Made Over Chicken Tetrazzini), but I decided to veganize it and it turned out to be absolutely wonderful!
Provided by tendollarwine
Categories Spaghetti
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 286.9, Fat 4.5, SaturatedFat 0.6, Sodium 6.5, Carbohydrate 51.5, Fiber 3, Sugar 3.5, Protein 9.6
VEGAN MOROCCAN-STYLE TAGINE WITH SEITAN
This is a recipe I created because I was entertaining some guests with a Moroccan-style dinner and I had a vegetarian in my group. I wanted him to have a hearty vegetarian dish with lots of protein, so I made this dish up after looking over a number of different Moroccan tagine recipes. It turned out so well that I have made it many times since and would like to share. I actually think that some of my non-vegetarian guests preferred this dish to the lamb that I spent hours slow-roasting! (Though it was also delicious and makes a nice combo with the stew.) It uses Moroccan spices and dried fruit. Serve over couscous.
Provided by nikki82
Categories Seitan Recipes
Time 55m
Yield 6
Number Of Ingredients 19
Steps:
- Break seitan apart into pieces. Rub pieces in vegan margarine and then in ras el hanout.
- Heat olive oil in a Dutch oven over medium-high heat. Add the seasoned seitan and saute until browned and crusty bits form on the bottom of the pan, 5 to 7 minutes. Add onion and saute over medium heat until softened, 3 to 5 minutes. Add garlic and cook and stir for 1 to 2 minutes.
- Stir in sweet potato, chickpeas, tomatoes, olives, raisins, apricots, cayenne, cumin, coriander, and cinnamon. Pour in enough vegetable broth to cover the mixture; bring to a boil. Reduce heat and simmer until sweet potatoes are soft, about 20 minutes.
- Stir in lemon zest and juice. Top with parsley and serve.
Nutrition Facts : Calories 319.5 calories, Carbohydrate 48.4 g, Fat 7.6 g, Fiber 7.8 g, Protein 16.6 g, SaturatedFat 1.6 g, Sodium 876.9 mg, Sugar 14.1 g
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