Vegan Seitan and Butternut Squash Casserole

Vegan Seitan and Butternut Squash Casserole

Vegan Seitan and Butternut Squash Casserole

This is a guest post by Betsy DiJulio, author of The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.

A creamy fall casserole that is special enough for a holiday feast but easy enough for a weeknight meal. The sweet potato chip topping is an updated nod to the vintage “church cookbook” casserole genre.

What you’ll need . . .

2 tablespoon olive oil, divided

1 medium yellow onion, finely diced

4 stalks celery, sliced lengthwise into quarters, and then finely diced

Sea salt

2 cups butternut squash, cut into 3/4-inch pieces

2 cups seitan in bite-size pieces (*preferably homemade)

10 ounces of frozen green peas, thawed

1 cup Tofutti Better Than Sour Cream

1/2 cup vegan mayonnaise (try my recipe for vegan mayo)

1 tablespoon unbleached all-purpose flour

1-4 ounce jar pimentos, drained

1 tablespoon salt-free multi-purpose seasoning

1 teaspoon rubbed sage

Freshly ground black pepper

6 ounces sweet potato chips (I use Terra brand), crushed (I use a small rolling pin)

How to make it . . .

Preheat oven to 350 degrees. Oil a large casserole dish. Heat 1 tablespoon olive oil in a large cast iron skillet over medium-high. Add onion, celery, and a pinch of salt. Saute, stirring frequently, for about 5 minutes or until softened. Transfer to a large bowl.

Add remaining tablespoon of olive oil to skillet and heat. Add butternut squash and another pinch of salt, and saute, stirring only occasionally, for about 10 minutes or until some of the surfaces are caramelized. Transfer squash to bowl with onion and celery. Add seitan and green peas. In a small bowl, fold together Tofutti Better Than Sour Cream, vegan mayonnaise, flour, pimentos, multi-purpose seasoning, sage, and pepper.

Pour over vegetables, and seitan, gently fold together until well, combined, and lightly mound into into casserole dish. Sprinkle evenly with crushed sweet potato chips, and bake, uncovered, for 30 minutes, covering if edges begin to brown too quickly. Allow to cool at least 10-15 minutes before serving.

*My secret to the most tender, most flavorful seitan is to season both the seitan dough and the cooking liquid, to use plenty of liquid in the dough, and to NOT knead the dough as long as most recipes call for or it will become very tough. Knead only until ingredients are well-combined; less than 3 minutes.

Yield 6 servings.

Visit Betsy at www.TheBloomingPlatter.com.

*Note: This is NOT an official recipe from Tofutti Brands, Inc.

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Farro and Roasted Butternut Squash

Farro and Roasted Butternut Squash

This is a delicious dairy free, vegetarian inspired entrée or side dish.

If you do not have the time to prepare the squash from scratch, substitute a bag of frozen chopped squash from the freezer section of your local market. Warm and satisfying, serves 4 for dinner or 6-8 as a savory side dish.

2 cups pearled farro, rinsed and drained (can substitute barley)
2 t. fine grain sea salt
5 cups of water (or stock)
3 cups butternut squash cut into 1/2 inch dice
1 large red onion, roughly chopped
1 T fresh dill chopped fine
3 T olive oil
1 T balsamic vinegar
1/2 cup walnuts lightly toasted
1/2 cup Tofutti Better Than Sour Cream
2 chopped scallions for garnish

Preheat oven to 350 degrees. Combine the farro, salt and water (or stock) in a large saucepan over medium heat. Cover and simmer, stirring occasionally, until the farro is tender. Remove from heat, drain any excess liquid, and set aside.

While the farro is cooking toss the squash and onion with the olive oil. Sprinkle lightly with salt and pepper. Arrange in a single layer of a rimmed baking sheet and bake for 20 minutes. Turn the squash and onions every 5 to 7 minutes to get browning on equal sides. Remove from oven, sprinkle with balsamic vinegar, and let cool a bit.

To the cooked farro, add the fresh dill and Tofutti Better Than Sour Cream. Stir until just blended. Add the cooked squash and onion mixture, blend in walnuts. Turn onto a serving platter, garnish with chopped scallions.

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Creamy Roasted Butternut Squash Soup

Creamy Roasted Butternut Squash Soup

Eating healthy and delicious food doesn’t need to be complicated. Here is a fresh and easy dairy free Creamy Roasted Butternut Squash Soup made with Tofutti Better Than Sour Cream. Weighing in at just over 100 calories per 8 ounce (1 cup) serving, this light, bright soup is a perfect week night meal that won’t tip the scale on anything other than taste!

Garnish with an extra dollop of Tofutti Better Than Sour Cream, toasted pine nuts and dill.

Who said low calorie can’t be rich and satisfying?

3 pound butternut squash
1 medium onion, peeled and quartered
6 cups fat free vegetable cooking stock
Nutmeg
Salt and freshly ground black pepper to taste
1 container Tofutti Better Than Sour Cream
Fresh dill

Cut squash in half lengthwise, remove seeds and place cut side down on a non-stick cookie sheet. Add quartered onion and bake at 375 degrees until soft to the touch (about 1 hour).

Remove from oven and let cool for 20 minutes. Scrape cooked squash from skin and place in blender and puree. In a large stock pot add puree and Tofutti Better Than Sour Cream to vegetable stock.

Stir to combine all ingredients over low heat until hot. Season to taste with salt, pepper and a touch of nutmeg.

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