November 20, 2009
Savory Non-Turkey Casserole
Serves 6-8
Seitan or Wheat Meat, two packages (Try to find one that isn't already flavored with BBQ or teriyaki. My favorite is "Meat of Wheat" chicken style.)
"Hunter's Sauce" (2 packets) (If you can't find this, substitute Hain's vegetarian gravy)
Vegan margarine
Cornbread stuffing*
Herbes de Provence**
One red or white onion, large, medium dice
1 box Pepperidge Farm frozen pastry sheets
* Check the label for any meat products, like chicken seasoning, then prepare however you like...I add celery and olives.
**A brand with dried lavender in it is best.
Directions:
Preheat oven to 350ºF.
Thaw the seitan, if frozen, and break it into strips or chunks. Use plenty. Thaw the pastry sheets and set aside.
Saute the onion with olive oil and add the seitan. Let it brown a little, and add a lot of the herbes de Provence until the fragrance makes your mouth water.
Make the hunter sauce or gravy. When the seitan is nicely browned, pour the sauce over it and mix it in.
Making the stuffing:
Layer a large lasagne pan (pyrex or metal) with the stuffing, then the seitan. If it looks like there isn't enough hunter's sauce to soak the stuffing, add another packet and pour it over the mixture. 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 30 - 35 minutes. Check after 20 minutes to make sure that the pastry doesn't burn. You want it to be just bubbling (pasrty could be done in as little as 20 to 25 minutes).
Serve while hot.