I do have a recipe - it's from the cookbook 1000 Vegan Recipes
by Robin Robertson. I subbed the soy curls
for seitan, rice pasta for the noodles and GF flour because my DH has wheat sensitivities. Oh and I just left out the parsley because I didn't have any.
Also, I don't find it completely necessary to bake it for the full 30 minutes. Tonight I baked it for 10 and let it stand for 10 minutes and it was just fine.Seitan Noodle Casserole
8 ounces fettuccine noodles, broken into thirds
1 tablespoon olive oil
8 ounces white mushrooms, sliced
1 cup frozen baby peas, thawed
1/4 cup vegan margarine
1/4 cup all-purpose flour
2 cups vegetable broth, or more
Salt and freshly ground black pepper
2 tablespoon fresh minced parsley
3/4 teaspoon dried thyme
1/4 cup dry sherry
8 ounces seitan, torn into small pieces
1/4 cup vegan Parmesan or a sprinkling of nutritional yeast
1. Preheat the oven to 350°F. Lightly oil a shallow baking dish and set aside. Cook the noodles in a pot of boiling salted water until just before they reach the al dente stage. Drain and set aside.
2. Heat the oil in a large skillet over medium heat. Add the mushrooms and cook until softened, about 5 minutes. Stir in the peas and set aside.
3. In a medium saucepan, melt the margarine and quickly whisk in the flour. Add enough broth to make a thick sauce. Add the parsley, thyme, sherry, and the reserved mushroom mixture. Season with salt and pepper to taste and cook, stirring, until thickened. Stir in the seitan.
4. Combine the noodles and seitan mixture in the prepared baking dish, mixing to evenly coat the noodles with sauce. Sprinkle the vegan Parmesan and paprika over the top. Cover and bake for 30 minutes. Let stand 10 minutes before serving.
Serves 4 to 6