No, it’s not an after school special, it’s the recipe of the week! Last Thursday was Thanksgiving and I whipped up a casserole out of the farmers market veggies I had on hand plus some stuffing and a side of cranberry sauce. The leftovers were also fantastic hot or cold!
1 butternut squash, peeled, cleaned and diced into chunks
1-2 parsnips peeled and diced into chunks
2 bunches or kale cleaned and chopped
3 cloves garlic pressed or diced
1Tbsp olive oil
1 Tsp tamari or soy sauce
juice from 1/2 lime
1 (gulp) package of vegan stuffing (OR 3-4 cups of stale bread cut into small cubes, seasoned with thyme and sage)
2 Tbsp olive oil or Earth Balance vegan butter
1 3/4 cup water
1/2 tsp Thyme
1/2 tsp sage
1/4-1/2 onion, finely diced
1 apple diced into small pieces
1 package seitan cut into bite sized cubes
2 Tbsp canola oil
#1) Add squash and parsnip chunks to a pot and fill with water until it is just covering the veggies. Bring to a boil and cook for 5-7 minutes until the veggies are soft and tender. Drain and mash with a hand mixer or potato masher. You may need to add some water or non dairy milk if it is too sticky. Add salt and pepper to taste.
#2) Put the olive oil and garlic into a large saucepan or stock pot and heat on medium until garlic begins to sizzle. Add the kale and stir well. Add the tamari and lime juice and a pinch of salt and cover the pot. Simmer on very low until the kale is wilted.
#3) Put the seitan chunks and canola oil in a heavy bottomed pan and heat on high/medium high stirring occasionally until the seitan is browned and crispy. Season with the 1/2 tsp thyme and 1/2 tsp sage. Stir well.
#4) In a heavy bottomed skillet, add 2 Tbsp of olive oil or Earth Balance butter and onion. Heat on medium until onion is softened. Add the apple and stir well. Add the stuffing mix and the water and stir. The stuffing will get a bit sticky. Mix in the seitan.
In a casserole dish, spread the squash/parnsip mix in the bottom of the pan. Add the layer of kale, spreading it out evenly. Top the dish with the seitan stuffing mixture. Heat in the oven at 350 degrees for 10 minutes and serve with a side of cranberry sauce! Happy Holidays!