When I have a hankering for something from my pre-vegan days, I will make this recipe as it reminds me of a polenta casserole I used to make using non-vegan ingredients. I also vary this recipe a bit. If in season, I will add to the layers fresh, thinly sliced Zucchini.
- Prep time: 15 minutes
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- Cook time: 30 minutes
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- Total time: 45 minutes
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- Servings: 4
- 1 quart(s) of Marinara sauce (preferably home made)
- 1 cup(s) of cooked Polenta (or store bought pre-made is fine)
- 1 package of Seitan (store bought)
- 1 Package of Daiya Mozzarella 'cheese'
- 1 tsp. of Oregano
- 1/4 tsp. of Celtic Sea Salt
- 1 tsp. of Black Pepper
- 1 tbsp. of Fresh Chopped Parsley (to garnis after cooking)
- 1 tbsp. of EVOO
Steps
- Coat the bottom of a casserole dish with sauce
- add a layer of potenta about 1/4-1/2 in thickness
- add chopped seitan, spreading evenly on top of polenta
- Repeat Steps 2 and 3 until all polenta and seitan is used up (amounts may vary depending on how much polenta & seitan you use). Eyeball it.
- Once you finish building layers, coat the top with remaining marinara.
- Evenly distribute a nice layer of Daiya Mozzarella 'cheese' on top
- Garnish with Oregano, Celtic Sea Salt, Ground Pepper and EVOO
- Bake at 350 degrees for 30-40 minutes
- Once cooked through, place oven on Broil and brown cheese a bit
- Allow to sit before cutting and serving
- Serve Casserole with a fresh garden salad seasoned with EVOO and fresh squeezed lemons
- EDIT to Step 2: Add a layer of *cooked polenta* (If using store bought polenta, slice into 1/4" rounds)
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