I’d made a batch of Gyros-style seitan and wanted to use it in some traditional Greek-style dishes. This impulse just happened to coincide with the arrival of a sample of Teese’s newly revamped stretchy mozzarella-style faux cheese. So there you have it, Greek-style comfort food was on the menu. It was absolutely carb coma-inducingly decadent and delicious.
½ onion, diced
2 cloves garlic, minced
2 T tomato paste
½ cup red wine
1 28 oz can crushed plum tomatoes
2 bay leaves
1 T dried oregano
1 tsp ground cinnamon
1/8 tsp ground cloves
2 cups ground Greek Gyros Seitan
4 oz Teese Mozzarella Cheese, medium dice
1 lb tubular pasta
For the Béchamel:
4 T unbleached whole wheat flour
4 T olive oil
3 cups non-dairy milk [I used So Delicious Unsweetened Coconut milk]
¼ tsp Freshly-grated nutmeg
3 cloves garlic, smashed
4 oz Teese mozzarella cheese, grated
Sauté onion in a drizzle of olive oil until softened. Add garlic and oregano and cook for a few minutes. Add the tomato paste, stirring it about the pan to ensure that it’s being cooked. [Canned tomato paste will taste tinny unless you first caramelize it a bit in the pan.] Add the wine and cook until the alcohol has evaporated. Add the tomatoes, water, cinnamon, clove and bay leaves. Cook until the sauce is no longer watery. Remove the bay leaves and season with salt and pepper.
For the Pasta:
Cook the pasta in salted boiling water about ¾ of the way through. Drain and toss with some olive oil to prevent sticking. Set aside. [The pasta will continue to cook once placed in the oven.]
For the béchamel sauce:
Heat the non-dairy milk in a pan and add the crushed garlic and nutmeg to infuse it with their flavors. In a separate pan, heat the olive oil and flour, whisking the entire time. Cook for a few minutes to ensure the rawness of the flour has been cooked out and the roux is bubbly. Carefully pour the heated milk into the roux while whisking. Add the shredded Teese and bring the béchamel to a simmer to thicken. Season with salt and pepper.
Pulling it all together:
Preheat oven to 350°.
Mix the tomato sauce with half of the pasta and the ground seitan. Place into a greased casserole dish. Randomly add pieces of the diced Teese throughout the layer, using a knife to plant them well into the pasta. Top with the remainder of the pasta. Pour the béchamel sauce over the entirety and place into the oven. Bake for 30 minutes or until bubbly and browned on top.