If you follow my blog you might have noticed that I can't seem to take a good picture of a casserole for the life of me. This one is no exception. In fact I decided to just not post a picture and let your imagination soar because I really liked this meal but the picture just does not do it justice.
Plus I'm pretty sure this guy rules in the worst way possible.
Onions, carrots and crispy seitan seasoned with a homemade spice blend reminiscent of what you might have had from those taco spice packets, but with way more fresh flavor. Layered with sweet potatoes, red potatoes, refried beans and a creamy cilantro-poblano sauce, this casserole has all the components you need for a full meal in one dish.
Seitan and Potato Southwestern Bake
1 poblano pepper
2 large new potatoes
1 medium sized sweet potato
2 tbl extra virgin olive oil
1 small yellow onion, small dice
1 carrot, small dice
10 oz seitan, small dice
3 garlic cloves, minced
1 tbl chili powder
1 tbl cumin plus 1 tsp
1/2 tsp oregano
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp pepper
1-15oz can refried pinto beans
1 cup soft silken tofu
1/4 cup cilantro
juice of 1 lime, divided
1 tsp paprika
2 tsp unsweetened almond milk
Preheat the oven to broil. Place the pepper right on the oven rack and broil until charred on all sides. Remove and peel off the skin. Set aside. Reduce the oven temperature to 350.
Bring the three whole potatoes to a boil with salted water and cook until the potatoes are tender. Drain and slice into 1/4" slices.
In a large saute pan, heat the oil and saute the onions and carrots over medium high heat for 10 minutes until the carrot starts to soften. Add the seitan and saute 10 minutes more to caramelize. Add the garlic, chili powder, 1 tbl cumin, oregano, salt, onion powder, garlic powder and pepper. Saute 5 minutes more, adding juice from 1/2 a lime and splash of water if the pan is dry.
Pour the refried beans out in a small bowl and add a splash of water until thin enough to spread easily.
In a food processor combine the roasted pepper, tofu, cilantro, 1 tsp cumin, juice of 1/2 lime, paprika, salt, pepper and almond milk. Blend until smooth. Taste and season.
In an 8x8 baking dish, spoon a small amount of the poblano cream on the bottom. Lay the bottom with sweet potato discs then top with new potato discs. Sprinkle with salt. Next spread the refried beans over the potatoes, then top with the seitan layer. Pour the remaining poblano cream over the top and bake for 30 minutes. Let cool 5-10 minutes before cutting.