this is a recipe based on one from earth heart, the vegan restaurant i worked at. it is good, and if you cheat with frozen veggies, it is pretty easy. you can top it with mashed potatoes if you want to, or some of those croissants in a tube (the super cheater way to make this). sometimes i make biscuit dough and put it on top. you don’t have to cook the biscuits first, just “spread” the dough across the pan. or don’t top it at all, but i reccomend making some mashed potatoes for the side then.
1/2 onion
2+ cloves garlic
handful of button mushrooms
2-3 potatoes
1 cup frozen corn
1 cup frozen (cut) green beans
1 cup frozen peas
1 tspn salt
1/2 tspn pepper
1 pkg seitan, cut into bite-size pieces (the “chicken” style kind from white wave works well, and if you use that kind, save the broth to use in a minute)
1 cup water (add the broth here – 1 cup total liquid)
1 tblspn chicken gravy powder
2 tspn arrowroot powder
2 tblspns tamari
3 tblspns nutritional yeast
saute onion in olive oil, when clearish, add garlic (feel free to use tons more – i do) and saute a couple minutes. add mushrooms, saute ~5 min more.
add potatoes and cook with cover on until they are tender.
add the next group (veggies, s&p, seitan) and let that cook while you mix the last group together. add the liquids and cook until the gravy is starting to get thick.
pour into a casserole-type dish. (about 9×9 or 9×13 works well.) top with what you choose, and bake at 350 for about 30min.
serves 6ish
