(This recipe is a big time commitment. BUT, if you do most of it ahead of time, it won’t be so daunting. AND if you love this casserole, you can have your chix and eat it too!)
Prep Time
Hardly anytime at all if you prep most of the ingredients ahead of time.
Cooking Time
1 hour and 10 minutes
Yields
8 – 10 servings
Prep Notes
Things to make ahead of time –
Seitan Loaf (If using – you can also use tofu – see Ingredient List)*
“Cream of Mushroom Soup” At least double the recipe – if you make more than that you can freeze extra for another time.
You will cover and refrigerate this for 24 hours before baking it, so plan ahead!
Ingredients
- Seitan Loaf* cooked, cooled and cubed. (I have made this Seitan before and I love it. Does it taste like chicken or turkey… probably not, but I think it tastes good!!!) Only make this if you think you’re going to make it again, because there are ingredients that you would purchase for this that you wouldn’t have on hand. Alternatively, you could use 16 oz ORGANIC extra firm tofu, frozen, defrosted and water squeezed out and cubed. (When you freeze it, defrost it and then squeeze the water out, the texture is much chewier, more reminiscent of meat.) You could also air fry the tofu to make it even firmer.
- 1 dozen corn tortillas –
- I like this brand at Sprouts. – Note this is not organic, however it IS GMO free. It’s ok to use.
- This is an alternative . – This IS organic; however, it has guar gum. Not a deal breaker, but I do like the other brand better.
- 2 portions of “Vegan Condensed Cream of Mushroom Soup” – Make this ahead of time and you can freeze it if you need to.
- 1 onion, grated
- 1 cup milk alternative (I think oat milk would be a good option here) – here are a few brands that I like
- 2 cans diced green chilis, Ortega Organic. (I could not find organic green chili salsa, so I think if you use the Ortega chilis and then add some chipotle powder or other hot chili powder, you would get the right effect.
- 1 lb Vegan Cheddar Cheese I am not in love with this product HOWEVER it’s the best I can find. I would use it in a pinch. I do know someone who has used it and said it worked good in her dish. I am really not a huge fan of vegan cheese, but this recipe really does kind of depend on cheese.
- Vegetable Broth (ORGANIC) or water. If you’ve made the Seitan Loaf you can use the broth left over from that.
Directions
- Preheat oven to 300°.
- Grease a large 9″x13″ baking dish (you can use olive OR avocado oil here since the cooking degree is so low.
- Cut tortillas into 1″ strips or quarters.
- Mix soup, milk, onion and green chiles. Add chili powder or chipotle if using.
- Place about 2 tablespoon broth or water (If making the Seitan Loaf, save the leftover water that you steam the loaf in for this) in the bottom of the dish, then a layer of tortillas.
- Next, place a layer of seitan pieces or tofu.
- Then, soup mixture.
- Repeat layers until all ingredients are used, ending with soup mixture.
- Top with cheese.
- Cover and refrigerate for 24 hours to allow flavors to blend.
- The next day, bake at 300° for 1 hour, covered.
- Remove lid and bake an additional 5 minutes until cheese is browned.
Notes
When I make the Seitan Loaf – these are the changes I’ve made – (and I usually make 2 loaves and freeze one.
- Instead of onion and garlic powder I used 1 small onion and 2 cloves of garlic processed in food processor. That is just a personal preference, however, if I was pushed for time I WOULD use the powders.
- I used 1 tablespoon extra miso paste and 1 tablespoon of water instead of using bouillon powder.
- I omit the salt.
To Life - To Health 