- 3 cups (8 oz) uncooked pasta (rotini, etc.)
- 2 packages (desired amount) of chicken flavored seitan
- 1/4 cup non-hydrogenated vegan margarine
- 1 cup chopped sweet red pepper
- 1/2 cupped sliced green onion
- 1/4 cup all-purpose flour
- 2 cups soy or rice milk
- 1 3/4 cups veggie broth
- 1/3 cup dry sherry, vegan soymilk or water
- 1/2 cup grated vegan soy parmesan, divided in half
Heat oven to 350F. Cook pasta according to directions for 7 minutes; drain. In a 3 qt. baking dish, stir together hot pasta and mock chicken. Meanwhile, in a 4 qt. saucepan over high heat, melt margarine, add pepper and onion and cook 5 minutes stirring occasionally until pepper is tender. Reduce heat to medium. Stir in flour, cook one minute, stirring constantly. Stir in milk, broth and sherry. Cook, stirring frequently, until mixture boils and thickens. Remove from heat. Stir in 1/4 cup parmesan cheese. Add salt to taste. Pour sauce over pasta mixture, sprinkle with remaining cheese. Bake 20 minutes or until hot and bubbly.
Don’t be scared off by the long instructions – it’s really very easy and fast and my kids didn’t bother waiting for the final baking,they ate it right from the pot.
This is great for the new vegan who still misses meat and cheese.
Serves: 6 one cup servings
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