Gluty Au Gratin
2.5 pounds vegetable protein gluten, 2.5 pounds whole wheat flour kneaded, washed, & boiled for 30 to 45 minutes
1.5 pounds Russet potatoes , washed, bolied, peeled, sliced 1/4 inch thin
2.5 cups tomato sauce, canned or fresh
1 cup onion finely chopped
1 cup red bell pepper finely chopped
1 cup green bell pepper finely chopped
1 scotch bonnet pepper finely chopped
2 cups soy cheese, see recipe below
1/2 cup olive oil
salt, pepper, paprika, and cayenne pepper to taste
thyme and garlic for garnish
Heat oil in medium sauce pan on medium heat. Cut gluten into desired pieces, sliced or finely chopped. Add to hot oil. Add veggies and stir fry until tender. Add seasonings, stir and cover for 5 minutes. Let cook. Turn off heat.
In blender add soy milk, nutritional yeast, season with desired spices. Add 2 tablespoons Lite soysauce. Blend until smooth.
In buttered 9 x 11 inch pyrex dish alternate ingredients as follows: potatoes, gluty mixture, soycheese, tomato sauce, ending with cheese on top. Put in oven bake at 350F for 30 to 35 minutes or until browning occurs at top. Serves 5 to 6.
Vegan Index | Recipe Index | Home