14 ounces seitan
1 tablespoon olive oil
1 onion, chopped bite sized
1 broccoli, chopped bite sized
1 eggplant, chopped bite sized
1 bell pepper, chopped bite sized
2 tomatoes, chopped bite sized
1 zucchini, chopped bite sized
6 mushrooms, chopped bite sized
salt and pepper, to taste
1 tablespoon powdered vegetable stock
2 (14 ounce) cans tomato sauce
1 (16 ounce) box lasagna noodles
1 cup shredded vegan cheese
1. Preheat oven to 390 degrees F. Shred the seitan in a food processor and fry it in a pan with the onions and the olive oil until it starts to get a little bit of a brown/golden crust to it.
2. Mix in the vegetables, salt, pepper, veggie stock and the tomato sauce. Start layering the sauce and the noodles, starting with the sauce.
3. Top with grated cheese and bake 45 minutes (depending on the type of noodles +/- 15 minutes).
Source of recipe: I had this idea of a seitan lasagna and finally had all the ingredients.