Seitan Divan



Mornay Sauce:

2 Tablespoons vegan butter

2 Tablespoons flour

2 Tablespoons nutritional yeast

1 teaspoon tahini

1 ¼ cup vegan milk

2 teaspoons lemon juice

grated nutmeg to taste

salt and pepper to taste


4 seitan cutlets, thinly sliced on the diagonal

1 Tablespoon olive oil

4 garlic cloves, minced

salt and pepper to taste


4 English Muffins, split and toasted or 4 pieces of toasted bread, either buttered

4-5 cups cooked broccoli florets or sliced cooked asparagus

Preheat oven to 425 degrees F.

Make the Sauce by heating a sauce pot on medium. Melt the butter in the pot and add the flour, stirring constantly with a whisk. Cook the mixture for a minute.

Add the nutritional yeast and tahini to the pot, still stirring.

Add the milk to the pot in a steady steam, still whisking. Whisk well to avoid lumps. Add the lemon juice and whisk again. Cook the sauce until it thickens, on medium. Bring it to a simmer, but do not boil. Taste for seasoning and add salt, pepper and nutmeg. Reserve sauce.

(If making the sauce using commercial vegan cheese, omit the nutritional yeast, tahini and lemon juice. All of the directions stay the same. Add ½ cup of vegan cheese to the pot along with 1 cup of milk (reduce the original recipe by ¼ cup) and simmer to thicken the sauce.)  

To make the seitan, heat the olive oil in a large saute pan to medium-hot. Add the garlic and the seitan. Cook the seitan until golden brown.

To assemble the casserole.

Layer the buttered English Muffins (or bread) on the bottom of the dish. Layer with the sauteed seitan. Layer with the broccoli or asparagus. Season the vegetables with salt and pepper. Pour the Mornay Sauce over the vegetables. Spread the sauce evenly. Bake for 20-25 minutes.

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