The "Seitan & Scalloped Potatoes
Casserole" (page 317) is not a dish to start on the spur of the moment. It
requires prepared seitan, but you can use store-bought instead of homemade if
you want to skip this step. It also requires a recipe of the Basic Brown Sauce
(page 545), but in my opinion, there is no shortcut for this. This golden sauce
is the heart of the casserole, imparting a rich gravy-like essence to the dish,
and worth the extra effort and time to make it. In addition to the preparatory
steps, the casserole bakes in the oven for 1 hour and 20 minutes. With all this
in mind, I still highly recommend you set aside the time to try this. The
layers of onion, bell pepper, potatoes, seitan, and sauce mingle in a perfect
union of flavor, texture, and satisfaction. This makes a great dish to serve to
guests, as it is sure to please vegan and non-vegans alike.
Keeping it "McDougall Friendly"
checklist:
ü Omit the oil when sautéing the veggies. Use
a nonstick soup pot and/or a little water, broth, or sherry for the sauté
liquid.
ü Buy or make an oil-free version of
seitan.
ü
Be sure to adapt the Basic Brown Sauce to
make it oil free (see my review here).
ü Skip adding the dots or margarine to the
top layer of the casserole. You won't miss it!
No comments:
Post a Comment