8 oz eggless egg noodles
1 tbsp olive oil
2 medium carrots, diced
1 large or 2 small broccoli crowns, cut into small bite-sized pieces
1 cup frozen peas
8 oz turkey style seitan, cut into cubes *
1/2 cup raw cashews, soaked for at least 30 minutes in hot water
12 oz soft silken tofu (1 box mori nu)
1 1/2 cups plain soymilk
1/4 cup nutritional yeast
Juice of 1/2 lemon
1 tsp garlic powder
1/2 tsp poultry seasoning
3 tbsp all purpose flour
3 tbsp canola oil
Salt & Pepper to taste
Plain Breadcrumbs (ok, or crushed potato chips) for topping
1. Prepare the egg-less noodles according to package directions.
2. In a large skillet, heat the olive oil and sautee the broccoli and carrots until tender crisp. Add the frozen peas and stir to heat through.
3. In a blender or food processor, puree the (drained) cashews and the silken tofu together until smooth. Set aside.
4. In a large skillet or medium pot, heat the 3 tbsp of canola oil, then add the 3 tbsp flour. Whisk together over low heat until light brown and toasty smelling (for those in the know, make a roux). Slowly whisk in the soymilk. Most of it will thicken up right away. Add the tofu mixture, nutritional yeast, lemon juice, poultry seasoning, garlic powder, and salt and pepper to taste.
5. Mix everything together and pour it into a 9X13" baking dish. Sprinkle with breadcrumbs (yes, yes, or potato chips) and bake in a 350 degree oven for 15 - 20 minutes until the breadcrumbs are toasty.
Naked Kaboodle!! Pre-bread crumbs. You get a better view of the veggies and seitan and nice creamy sauce!
*I used 1/2 a loaf of Bryanna Clark Grogan's seitan turkey that I had in my freezer. Her seitan turkey and ham are really quite good, but it's a day long project to make them, so every now and then I'll spend an entire day and make about four loaves and cut them in half and freeze them to use when I need seitan meats. Chicken style seitan would work here too, as would Morningstar Chik'n Strips too, most likely.