November 20, 2009
Savory Non-Turkey Casserole
2 packages seitan or "wheat meat," unflavored, preferably chicken-style
1 box Pepperidge Farm frozen pastry sheets
1 large red or white onion, diced
2 tablespoons vegetable oil or Earth Balance margarine
Herbes de Provence, preferably including dried lavendar
2 packets "hunter's sauce" or Hain's vegetarian gravy
Cornbread stuffing mix (check to be sure it doesn't contain meat products)
Celery, olives, or other veggies, chopped (optional)
Preheat your oven to 350 F (175 C).
Thaw both packages of seitan, if frozen, and break the seitan into strips or chunks. Thaw the pastry sheets and set aside.
Saute the onion with the oil or margarine in a large pan. Add the seitan and let it brown. Add a generous amount of herbes de Provence until the fragrance makes your mouth water.
Prepare a packet of the hunter's sauce or gravy according to package directions. When the seitan is nicely browned, pour the sauce over it and mix well. If it looks like there isn't enough gravy or hunter's sauce to soak the stuffing, prepare another packet and pour it over the mixture.
Prepare the stuffing using the package directions as a guide, adding celery, olives, or your favorite stuffing vegetables.
Layer a large lasagna pan (Pyrex or metal) with the stuffing, then the seitan. Cover the entire casserole with one sheet of puff pastry, then use a half or a third of a second sheet to cover any remaining exposed area.
Bake for 20 to 35 minutes. Check after 20 minutes and every 5 minutes after that to make sure that the pastry doesn't burn. The casserole should be just bubbling.