Vegan Chicken Parmesan Casserole made with Italian flavored seitan.
- 1 cup Vegetables soup
- 2 tablespoons Olive oil
- 1 cup vital wheat gluten
- ½ cups Chick pea flour
- ½ cups nutritional yeast
- 1 tbsp Italian seasoning
- 1 jar (24 oz size) Marinara Sauce
- 1 bag (Size 8 oz) Vegan Mozzarella Cheese
- 1 cup Italian Panko Breadcrumbs
Preheat the oven to 375ºF.
In a small bowl, whisk the vegetable broth and olive oil.
In a large bowl, whisk Vital Wheat Gluten, chickpea flour, nutritional yeast and Italian seasoning. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until a dough forms and knead for a few minutes, until smooth.
Divide the dough into 8 equal sized pieces and form cutlets and place in a greased baking dish. Bake for 35 to 40 minutes. Let cool slightly.
When the seitan is cool enough to the touch, cut it into bite-size pieces and place it in a greased baking dish. Add the marinara sauce and toss to coat the seitan. Top with vegan cheese and breadcrumbs. Bake for 20-30 minutes, until the vegan cheese is melted.