Serves 6
2 packets unflavored, chicken-style seitan or "wheat meat"
2 packets "hunter's sauce" (usually in the spice section) or vegetarian gravy
Vegan margarine
Cornbread stuffing mix (check the label to make sure it's vegan)
1 jar herbs de Provence (be sure to get one with dried lavender)
1 large onion, diced
1 box frozen pastry sheets
celery and olives (optional)
Preheat oven to 350 F (175 C).
Sauté the diced onion with olive oil, and add the wheat meat or seitan, broken into strips or chunks. Let it brown a little, and add herbs de Provence until very fragrant.
Prepare one packet of the hunter's sauce. If it looks like there won't be enough sauce to soak the stuffing, make another packet.
When the seitan is nicely browned, pour the hunter's sauce over it, and mix it in.
Make the stuffing according to directions on the box, adding chopped celery and olives if desired.
Layer a large lasagna pan with the stuffing, then the seitan mixture.
Finish by layering the pastry sheets across the top. Bake for 20-30 minutes until it's just bubbling, checking to be sure you don't burn the pastry.
Serve hot.
Recipe courtesy of Marianne Merritt.
