Seitan Divan is a classic American casserole consisting of bread, meat, broccoli or asparagus and then topped with Mornay Sauce.
Mornay Sauce sounds exotic, but it is actually just a cheese sauce made using a simple Bachamel Sauce (a white sauce of thickened milk) with cheese melted into it. Nothing complicated but the name there.
Toast is typically used for the Divan, but I used English Muffins. I sauteed the seitan cutlets until they turned golden brown and layered the casserole: English Muffin, seitan thinly sliced, cooked broccoli florets and Mornay Sauce.
While you could simply make the Mornay Sauce with the Bechamel and melt 1/2 cup of vegan cheese in it to create the sauce, I also made the Mornay using Bechamel with no commercial (or difficult to make) cheese.
We all loved it! It really was easy to make and not at all a conventional casserole.
The pragmatic in me thought this was a great dish not just because it was good and easy to assemble, but because I was able to clean up after the initial cooking while the casserole baked for the required twenty minutes. Had the baking required a longer time I might have left the kitchen, and the mess, behind. Bonus.
English Muffin: $2
tahini, nutritional yeast, flour, lemon, milk: $1.50
Total to make 4 servings: