Vegan Seitan Cauliflower / Romanesco Casserole

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This Seitan Cauliflower / Romanesco Casserole is a vegan version of my all-time favorite recipe. A tasty, hearty dinner or lunch. With the spices and herbs, it is in no way inferior to the original version. It's even a healthy, nutritious alternative. vegan | milk-free | plantbased| egg-free  

Cauliflower or Romanesco for seitan cauliflower / romanesco casserole

I found this great Romanesco here at the farmer's market and I knew exactly what I would do with it. My mom used to cook cauliflower casserole and I loved this casserole. My mom's variant, however, includes ground meat and accordingly I had not eaten it for some time now. So I tried a vegan version. And I have to say, the bean-TVP mass was very similar in taste and texture to ground meat. In general, use cauliflower for this seitan cauliflower / romanesco casserole. If you get a great Romanesco, then try this recipe. Does it not look wonderful with the structure of the Romanesco? It's like a plant from a different planet. At first I was a little worried if the mass dissolved into the sauce. However, I had no reason for my fears. It is just important to bake it prior.  This seitan cauliflower / romanesco casserola  also convinced my little daughter.

What do you need for the seitan cauliflower/ romanesco casserole

• Cauliflower or Romanesco
• Plant milk
• Cooking broth of cauliflower
• Black beans
• Onion
• TVP
• Gluten flour
• Spices
• Flour
• Coconut oil
• Side dish (we like to eat boiled potatoes)

Below you will find the recipe again as a recipe card for printing. First, I prepare the TVP. To do this, first soften the TVP in hot water for about 20 minutes. You can either take vegetable stock or season it the way you like to season your meat alternative. I use: salt, pepper, thyme, rosemary, soy sauce, sweet paprika, lovage, and some cayenne. In the meantime, I put the black beans in the blender with more spices and puree everything fine. Dice the onion fine. Now you can put everything in a bowl and add enough gluten flour to get a homogenous mass that is not too dry. Knead for 10 mins. Now you put the mass in a round casserole dish as a ring. So you can put the cauliflower/ romanesco in the middle later. Remember that the casserole dish should not be too small. I am using a Lodge pot. Since this is a seitan mass, I bake it for 40 minutes at 180° C (350° F) before I add the remaining ingredients for the seitan cauliflower / romanesco casserole. While your seitan is baking in the oven, you can cook the cauliflower / romanesco for a short time. To do this you take a pot in which the Romanesco fits perfectly and add water. I cook this for about 10 minutes. Now you can take this out and keep the cooking water. We use it to make the sauce. Make a roux (melting coconut oil and add the flour) and slowly add the cooking water and some plant milk and taste the sauce a bit more. Take the pot out of the oven. Put the cauliflower / romanesco in the middle and pour the sauce over it. Now it is time to bake it for another 30 min. We also serve boiled potatoes.

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Did you try the recipe? If you did it, be so nice ♥ and let me know by rating the recipe and writing what you think about it. Tag me on Instagram too. I am @veeatcookbake and my hashtag is #veeatcomforts. On Facebook you can add your meal on my Facebook Page. So that I can see your creation. Did you know you can add photos on Pinterest under the recipe Pin? I can’t wait to see a photo of your creation there. You find me with VeeatCookBake.

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