Seitan and Broccoli Pasta Casserole

Recipe by Joey Troxel

Ingredients

4 servings of my Seitan recipe (or 847g) sliced into bite size pieces

16oz Pastabilties Penne or Ruffles

1 medium leek thinly sliced

2 cloves garlic minced

4 cups broccoli chopped fine (frozen is fine, but it must be thawed)

1/4 cup all purpose flour

4 cups low calorie plant milk (I used Silk cashew milk)

2 tsp sea salt

1/2 tsp fresh ground pepper

1/4 tsp ground nutmeg

1/8 tsp cayenne pepper

1/2 cup Violife freshly grated vegan parmesan cheese

Toppings:

1 cup Violife shredded mozzarella shreds

Directions:

• Bring a large pot of salted water to a boil and cook the pasta to manufactures instructions for al dente

• While the pasta is cooking, preheat another stock pot to medium heat and add a few tablespoons of water.  Stir in the leeks and sauté for 1-2 min then add the garlic and sauté for another 1-2 mins.  Add the finely chopped broccoli and sauté for 3-5 mins until everything is tender and well heated. Add in the flour and stir and, add the milk 1 cup at a time while you keep stirring to incorporate it into the flour mixture. After all the milk is added, turn up the heat to medium until the sauce starts to bubble and slightly thickens.  Then, turn the heat back down to a simmer and add the vegan parm, salt, pepper, nutmeg and cayenne pepper.

• Turn off the heat, add the cooked pasta and the bite sized seitan pieces and stir until well coated and combined.  Then, transfer to a 9X13 casserole dish and top with the vegan mozzarella and more vegan parmesan or nutritional yeast if desired.   Cook uncovered for 25-30 min or until the top is brown but don't let it burn.  Enjoy

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This recipe makes 8 servings

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Seitan and Broccoli Pasta Casserole .pdf

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Link to Youtube video where I demonstrate how to make this recipe: https://youtu.be/RG1pVOjtWaU