1 8oz package of seitan, cubed
1/2 lb spaghetti
1 medium red bell pepper, chopped
2 c mushrooms, sliced
1 14oz can veggie broth
4 oz (1/2 container) Tofutti cream cheese
1/4 c flour
3 tbsp Parma
How to do it:
Preheat the oven to 350
Boil a pot of water and start cooking the pasta.
Heat some olive oil in a pan, 1-2 tbsp, over medium heat. Throw in the peppers, mushrooms, and seitan and saute for a few minutes, until the mushrooms start to get soft. Remove from the pan onto a separate dish.
In the same pan, pour in the veggie broth, and add the flour and cream cheese. Whisk over medium heat until everything is well blended and let it come to a boil. Then turn down the heat and let it simmer for about 3-5 minutes. Be sure to keep whisking through most of this so it doesn't get all lumpy. The end result will look (and almost smell like) and thick buttercream frosting. But it's not.
hen the pasta is done, drain it and get it back in the pot. Then throw in the veggies, seitan, cream sauce, and 2 tbsp of the parma and toss until everything is evenly distributed. Pour the mixture into a 9x9 baking dish, cover with foil, and bake for 25 minutes.
Take it out, uncover, and sprinkle some vegan mozzarella over the top and sprinkle the last tbsp of parma on top, and add it back in the oven (uncovered) for another 5-10 minutes, or until all of the cheese is melted and bubbly. Then consume. xoxo