I decided to post this recipe because I used an unlikely seitan, and it turned out to be my "italian" seitan of choice in ziti or lasagna casseroles. The texture is perfect.
Equipment:
casserole dish
big serving spoon
pot and strainer for boiling pasta
food processor for crumbling brats
1# pound of ziti or tubular pasta, cooked, strained
1 pkg of tofurky beer brats, crumbled into little bits in food processor
2 - 3 cups of your favorite marinara sauce (homemade or purchased)
14oz. of firm tofu, smashed up
1/4 cup lemon juice, salt to taste
2 TBL nutritional yeast
1 1/2 cups of vegan shredded cheez
1/2 cup minced italian flat leaf parsley
Method...Preheat oven to 350 degrees
Mix lemon juice and nutritional yeast, salt and parsley into tofu
mix tofu mixture with pasta and tofurky, then layer into casserole dish:
pasta mixture, marinara sauce, vegan cheez shreds, until you end up with marinara and cheez on top. Bake for around 40 minutes to 1 hour until hot and melted. Store in refrigerator.
