Vegetable Casserole with Seitan and Tofu
- 1.5 cup Seitan cut in pieces
- 2 tsp tahini
- 1 cup Chickpeas cooked or from can
- 1 cup soft tofu
- 2 tbsp tahini at the end
- 1 garlic powder
- 1 black pepper
- 1 salt
- 1/2 cup mixed vegetables
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Cut the Seitan into pieces and marinate with tahini to cover it.
Season if necessary with salt and pepper (Note our homemade seitan is well seasoned and this step in unnecessary).
Heat a nonstick pan and fry on medium heat to brown color on all sides.
Remove from heat
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Add in a narrow container the ingredients for the sauce and process with a hand blender (Bamix).
blend until you get a smooth paste to add a little water to make it to a thick sauce
Add the spices
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Add in an oven proof container the seitan, vegetables, and the thick sauce and mix. Make sure the sauce covers the top.
Now put for 20 min in an oven at 350 F
Turn off the heat and let it in the oven for another 10 min.
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Remove from oven and let rest for 5 minutes.
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place a handful of cooked chickpeas on a baking sheet and back at 450F or turn on broiler and watch carefully.
When you see them turning dark, remove them immediately. Cool them down. If you prepare them a day ahead, they will be crunchy like peanuts.
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