Note: this is a variation on Mom's Turkey Tetrazzini This version is kosher and vegitarian, but not vegan. I suppose you can make a totally vegan version using soy cheese, soy cream, and the like, something I will likely try soon... if I can find a kosher substitute for the parmasan. Made as listed, it should be a recipe for special occasions, in my opinion, due to the dairy content and the risks involved with dairy. Without seiten, I could not enjoy this favorate dish of childhood, as it would not otherwise be kosher.
| 1 container chicken style seitan, diced | 1/4 lb of sweet butter or unsalted margarine |
| 1/4 lb mushrooms, sliced thinly | 1 pt evaporated skim milk or soy cream |
| a bit more than 1 T kosher Sherry | a bit more than 2 T kosher dry white wine |
| salt and peper to taste | 2 T flour |
| 2 T butter | 1/4 lb medium noodles or thin spaghetti |
| 3 T grated Miller's parmesan (or romano) cheese |
Cut and dice seitan, but not too small (I use White Wave brand). Melt the 1/4 lb butter in a skillet. Saute the mushrooms for 2 to 3 minutes. Add seitan, evaporated skim milk, wine, season to taste with salt and pepper. Heat almost to boiling. Take flour and 2 T butter and knead together in a small bowl to a smooth paste. Stir this into the seitan mixture, continuing to stir until smooth and somewhat thickened. Simmer about five minutes, stirring constantly. In the meantime, cook noodles in boiling, salted water until tender. Drain and rinse in cold water and spread in the bottom of a shallow, greased casserole. Pour the chicken, mushroom mixture gently over the noodles. Sprinkle with the grated cheese. Bake in a 375 degree oven for about 20 minutes or until top is golden brown.
This serves 4. Serve with hot garlic bread and a green salad.
Variation: For a quick version, use a kosher brand of canned cream of mushroom soup in place of the evaporated skim milk, flour, butter, and mushrooms. I often make it this way during the week due to my tight schedule. It still tastes delicious, but saves a load of time.