8 ounce package seitan, chopped small
2 to 3 cups cooked French lentils
3 zucchini, chopped small
6 to 7 ribs celery, chopped small
4 to 5 cloves garlic, pressed
2 cans diced tomatoes, drained
4 ounce can tomato paste
sage
salt and pepper
fresh oregano
5 to 6 red potatoes, diced with skins on
nutritional yeast
olive oil
Boil and mash potatoes. Mix the two cans of diced tomatoes with the tomato paste. In a large skillet with a lid, saute the celery and garlic in olive oil, just until the celery is a little tender but don't burn the garlic. Add the seitan and cook until brown. Add zucchini and saute until soft. Season with salt and pepper and about 1/4 to 1/2 teaspoon of sage. Stir in the tomato mixture. Put the lid on and let simmer about 10 to 15 minutes. The mixture should be thick not soupy. Stir in the fresh oregano during the last minute of simmering. Transfer to a casserole dish and top with the mashed potatoes. Sprinkle the potatoes with nutritional yeast and bake at 350F for 20 to 25 minutes. Serves 6 to 8.
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