I don’t know about you, but when I hear the word “casserole,” I instantly think of comfort food. And as a self-proclaimed “cook,” I also associate casseroles with an easy and relaxing cooking experience. Trust me, I love to cook, but I will never ever complain about a simple and easy recipe :). This Green Chile Seitan Casserole definitely lives up to all of my expectations for what a casserole “should” be. The ingredient list is simplistic, the prep work and assembly is quick and easy, and the taste…well, it is just down right good!
Over the past year I have cooked with several new-to-me ingredients, like tofu and tempeh, and have substituted them in the place of meat in many recipes. This, however, was the first time that I had cooked with seitan. Seitan is a protein-rich staple in many vegetarian and vegan diets, and is great to utilize in recipes that call for chicken.
Green Chile Seitan Casserole
Adapted from Kristin’s recipe for Green Chili Chicken Enchilada Casserole.
Servings: 2
Ingredients
EVOO cooking spray
water, for cooking
1 clove garlic, minced
1 large parsnip, diced
1/2 an 8 ounce package of ground seitan
1/2 cup green enchilada sauce
1/2 cup vegan sour cream
1/2 cup salsa verde green salsa
1/2 of a 15 oz can of black beans, drained and rinsed
3 large whole wheat tortilla, torn into pieces
1/2 cup vegan shredded “cheese” (I used Daiya pepperjack “cheese”)
Directions
1. Preheat oven to 350 degrees F. Spray a small baking dish (I think that mine is a 2 QT baking dish) with cooking spray.
2. Line a large skillet with a thin layer of water. Heat over medium-high heat until very hot. Once hot, lower the heat to medium and add garlic and parsnips. Cook for approximately 8 to 10 minutes, or until the parsnips have softened.
3. Add seitan to the skillet. Cook for approximately 3 to 5 minutes, or until the seitan is heated through.
4. While the seitan is cooking, combine the enchilada sauce, sour cream, and salsa into a large bowl. Stir until well-combined.
5. Add black beans, tortillas, and the parsnip and seitan mixture to the bowl. Stir to combine.
6. Pour the casserole ingredients into the baking dish. Top with “cheese.”
7. Bake, uncovered, for approximately 20 to 25 minutes, or until the tortillas become golden brown and the “cheese” melts.
The Green Chile Seitan Casserole will look like this right out of the oven. Daiya cheese does not melt as well as dairy cheese, but trust me, the taste is still there!
I ate half of the casserole for dinner and took the other half to work for lunch. The recipe makes for a pretty large serving, so if you plan to serve it with sides then you can likely expect to yield three servings instead of two. Or, you just might find it to be so tasty that you have to clean up the dish in two servings. Trust me, after I finished my dinner portion I so wanted to eat more, but I forced myself to practice some self-control so that I would have something to eat for lunch!
The crispness of the tortillas combined with the melted “cheese,” spicy flavors of the sauce and salsa, and the meaty texture and taste of the seitan was phenomenal. The addition of the parsnips really added a lot to this dish. I know that many traditional enchiladas are stuffed with potatoes, but I was loving the taste and texture of the parsnips in this casserole. You could use potatoes, but parsnips are definitely the healthier and (in my opinion) tastier way to go!
Oh, and did I mention that this dish is vegan? Now how is that for a completely plant-based meal? This is definitely going on my “to make again” list!
Happy April Fools Day!! Seriously…it is April already??
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How is it april indeed? Stuff like this is my fav…easy, delicious, and 2-3 servings? Nicely done girl 🙂
So, so easy!! Gotta love it :).
I have no idea what seitan does but would love to try it! haha. This looks reall good- and I totally agree, casseroles are so easy and comforting
seitan is*
Seitan is really good. This was the first time that I tried it and I really really liked it!
I’ve never tried seitan before, so that sounds really intriguing!
You should give it a try!!
yeah i couldn’t wait to see this recipe…i’ve used tempeh but haven’t used seitan before…but this is the kind of recipe i would want to try it in…love those mexican flavors…and a casserole 🙂
This is the perfect recipe to try seitan in! I hope you give it a try. Let me know what you think if you do :).
I loove casseroles! so simple. I really want to try seitan! Great for meatless Monday’s! This looks super good!
You should absolutely try it. This is the perfect recipe to do so!! 🙂
Ohmygosh YUM! I am always jealous of peoples’ Mexican casseroles on Pinterest. So glad we vegans can join the club!
Vegans have every right to enjoy a delicious Mexican casserole, and trust me, this one is GOOD! 🙂
I still need to try seitan!! I’m definitely intrigued!
You really should!! I really enjoyed it :).
I really like seitan and would love to try this! It looks great! You could totally have your own vegan cookbook!
Oh man, I don’t know about that!! Thank you for the kind words, though! 🙂
Loving that this recipe has broken up tortillas in it. Genius! 😀
They really help make the dish!
Wow! I’ve never made seitan at home. It’s one of those things that if we go to a vegan café, I always get it because I never get it at home. This recipe makes me feel like I could use it at home though!
You should totally try making it at home. This is a great recipe to give it a try in!
OMG! This looks delightful! Like straight from the restaurant’s menu!! You are such a good cook, sweetie!
Thank you so much for your kind words. They mean a lot :).
Sounds like a great dish to veggify – I might try it with tempeh!
this sounds amazing! i basically have to sell my leg to find daiya, so i might have to make this vegetarian instead of vegan — but im pretty excited to try it out. love the addition of parsnips
No Daiya? What a bummer!! But yes, a vegetarian version of this would be great, too!
I’m definitely interested in trying out this seitan!
You absolutely should. I was really pleased with both the taste and texture of it.
This does look easy and delicious! I need to keep this in mind when I head to the store!
You absolutely should! Please let me know if you try it!
That casserole looks phenomenal! And right, how is it April??
This year is FLYING by! I cannot say that I am complaining though because I am ready for some Summer weather!
I’ve never cooked with seitan before – I would love to try it in this recipe. Do you think it would be easy to double the size of this casserole for leftovers the next day?
You could absolutely double the recipe and put it into a larger casserole dish or maybe even a 9 x 13 baking dish.
I have never tried seitan before but i love the flavor combinations in this! Casseroles and easy one pot meals are some of my favorites!
Casseroles are awesome!!
I have actually never cooked with seitan before!! It’s the one protein I haven’t used. I’ve eaten it..boy have I eaten it, but never made it myself!! I NEED to make it myself!
You should definitely try cooking with it at home! I was very pleased with how it turned out!
I really like green chiles…bet this is delicious
It was REALLY tasty! You could even add chopped chiles to this and I bet it would be delicious.
I had no idea what Seitan was so I Googled it. Really interesting! Your casserole definitely looks warm and comforting and delicious!
Gotta love Google!!!
seitan is definitely a new-to-me food! I love casseroles!
You should give it a try! 🙂
i still need to introduce myself to the world of seitan
You absolutely should! I am so glad that I tried it.
Yumm!!! I’ve been meaning to try cooking with seitan!
You need to! It is tasty!
Yum! Love the sound of this! I love the addition of parsnip. What’s your favorite way to make it?
I LOVE parsnips! My favorite way to cook them is to roast them and eat them as “fries” for a snack or along with a main meal. They are so tasty!
now if only they made seitan Gluten free! gah,, i would love that!
Aww, bummer!! I wish they did for your sake, too!