Vegan Seitan and Vegetable Casserole
A quick and easy vegan casserole featuring protein-packed seitan and a variety of vegetables, offering a comforting and nutritious meal in just 20 minutes.
10 min
Prep
10 min
Cook
4
Serves
420
Calories
Macros · per serving
32g protein
55g carbs
11g fat
Ingredients
For 4 servings
- 500 g seitan
- 2 tbsp olive oil
- 1 onion
- 2 carrot
- 200 g frozen peas
- 2 clove garlic
- 500 ml vegetable broth
- 2 tbsp cornstarch
- 2 tbsp soy sauce
- 1 tsp thyme
- black pepper — to taste
- salt — to taste
- 500 g potato
- 100 ml almond milk
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
Peel and dice the potatoes. Boil them in water for 10-12 minutes until tender. Drain and mash with almond milk, salt, and pepper to taste.
- 3
While potatoes are cooking, dice the onion and carrot. Mince the garlic.
- 4
In a large pan, heat olive oil over medium heat. Add onion, carrot, and garlic, and sauté for 3-4 minutes until the onion is translucent.
- 5
Chop the seitan into bite-sized pieces and add to the pan. Cook for 2 minutes until lightly browned.
- 6
Add frozen peas, vegetable broth, soy sauce, thyme, and a dash of black pepper. Stir and bring to a simmer.
- 7
Mix cornstarch with a little water to form a slurry and stir into the pan to thicken the sauce.
- 8
Transfer the seitan and vegetable mixture to a casserole dish and spread the mashed potatoes evenly on top.
- 9
Bake in the oven for 10 minutes until the top is lightly golden.
- 10
Serve hot and enjoy your high-protein, low-calorie vegan casserole.
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