Gluty Au-Gratin – ethnic – Hope you will like this one also, it is one of the best ethnic. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Order different side orders such as various vegetables, beans, rice or potatoes. Meatless appetizers can also be served as a part of your dinner. Just make sure to let your server know that all of those dishes will be acting as your main course and to have him or her bring out one big plate for you to eat off of. You may just have the best meal on the table, but it s up to you to allow those meat eaters eat off your plate, since you can t eat off theirs!
Ingredients (use vegan versions):
- 2.5lbs. vegetable protein gluten (2.5lbs whole wheat flour kneaded, washed, & boiled for
- 30-45 min)
- 1.5lbs Russet potatoes (washed, bolied, peeled, sliced 1/4inch thin)
- 2.5 cups tomato sauce (canned or fresh)
- 1 cup onion finely chopped
- 1 cup red bell pepper finely chopped
- 1 cup green bell pepper finely chopped
- 1 scotch bonnet pepper finely chopped
- 2 cups soy cheese (see recipe below)
- 1/2 cup olive oil
- salt, pepper, paprika, and cayenne pepper to taste
- thyme and garlic for garnish
Directions:
Heat oil in medium sauce pan on medium heat. Cut gluten
into desired pieces (sliced or finely chopped). Add to hot
oil. Add veggies and stir fry until tender. Add seasonings,
stir and cover for 5 minutes. Let cook. Turn off heat.
Soy Cheese:
In blender add soymilk, nutritional yeast, season with desired spices.
Note: Add 2 Tbsp. Lite soysauce. Blend until smooth.
In buttered 9-11 inch pyrex dish alternate ingredients as
follows: potatoes, gluty mixture, soycheese, tomato sauce, ending
with cheese on top.
Put in oven bake at 350 degrees Farenheit for 30-35 minutes
or until browning occurs at top (cheese is bubbly!!!)
Fat: less than 7 grams!* Cholesterol: less than 10 grams!*
*= Depends on chosen fat use
Serves: 5-6 Servings
Preparation time: 60 Minutes
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