Vegetarian seitan Divan with puff pastry turns the retro casserole into a weeknight wonder — seitan and broccoli folded into a creamy portobello-sherry sauce under a golden puff pastry lid. It reads fancy, costs little effort, and bakes in about half an hour.
Craving a cozy, comforting casserole that’s both elegant and incredibly easy? Look no further! This Vegetarian Seitan Divan is my go-to for a weeknight meal that feels special. We’re swapping out the traditional chicken for hearty seitan and smothering it in a rich, savory sauce made with a secret shortcut: creamy portobello mushroom soup! Topped with golden, flaky puff pastry, it’s a dish that will have everyone asking for seconds. This recipe serves 6 and is wonderfully versatile – feel free to swap the broccoli for tender asparagus spears if you like!
Ingredients
• 4 cups (960 ml) broccoli florets, halved if large
• 1¼ cups prepared creamy portobello mushroom soup
• ¾ cup light mayonnaise or soy mayonnaise
• 1 tsp (5 ml) dry sherry or cooking sherry
• ¼ tsp poultry seasoning (or ⅛ tsp each ground thyme and ground sage)
• 1 lb (454 g) seitan, cut into bite-sized pieces
• ½ cup freshly grated Parmesan cheese or shredded vegan cheese, optional
• ⅔ sheet frozen puff pastry, thawed
Instructions
1. Prepare your oven and dish. Preheat the oven to 425°F (220°C) and place an oven rack in the bottom third. Lightly coat a 13- × 9-inch baking dish with cooking spray.
2. Steam the broccoli. Place the broccoli florets and 3 tablespoons (45 ml / 1.5 fl oz) of water in a microwave-safe dish with a lid. Microwave on high for 2 minutes, stir, and microwave for another 2 minutes, or until tender. Drain well.
3. Mix the creamy filling. In a large bowl, whisk together the portobello soup, mayonnaise, sherry, and poultry seasoning. Season with salt and pepper to taste. Gently fold in the cooked broccoli and seitan pieces until everything is well-coated.
4. Assemble the casserole. Pour the seitan and broccoli mixture into your prepared baking dish. If using, sprinkle the Parmesan or vegan cheese evenly over the top.
5. Top with puff pastry. Cut the thawed puff pastry sheet into 6 equal squares and arrange them over the filling. It’s okay if they don’t cover the entire surface.
6. Bake to perfection. Bake for 20 minutes, or until the pastry is beautifully puffed and golden brown, and the filling is hot and bubbling. Let it rest for a few minutes before serving.
Nutritional Information
• Nutrition Information (per serving)
• Calories: 404
• Protein: 28 g
• Total Fat: 23 g
• Saturated Fat: 4 g
• Carbohydrates: 23 g
• Cholesterol: 16 mg
• Sodium: 487 mg
• Fiber: 3 g
• Sugar: 2 g
Pro Tips
• For a richer flavor, briefly pan-sear the seitan pieces in a little olive oil until lightly browned before adding them to the sauce.
• Don’t be afraid to swap your veggies! This dish is also delicious with steamed asparagus, green beans, or even cauliflower florets.
• To make ahead, prepare the filling (step 3) and store it in the baking dish, covered, in the refrigerator for up to 24 hours. Simply top with the puff pastry squares just before baking.
• For an extra savory kick, add a pinch of nutmeg or a tablespoon of nutritional yeast to the mushroom sauce when you mix it.
FAQ
Q: Is seitan a good source of protein for vegetarians
A: Absolutely! Seitan is a fantastic plant-based protein source, often called ‘wheat meat’. In this recipe, it provides a hearty, satisfying texture and contributes a significant 28 grams (0.99 oz / 28.1 g) of protein per serving, making this a well-rounded and filling vegetarian meal.
Q: How can I make this seitan divan recipe fully vegan
A: This recipe is very easy to make vegan! Simply use a soy-based or other vegan mayonnaise, choose a shredded vegan cheese alternative (or omit it), and ensure your puff pastry brand is made without butter or other animal products. Many store-bought puff pastries are accidentally vegan.
Q: What can I use instead of seitan in this casserole
A: If you can’t find seitan or need a gluten-free option, you can easily substitute it. For a similar hearty texture, try using 1 lb (454 g) of pressed and cubed extra-firm tofu or tempeh. For a gluten-free and soy-free option, two 15-ounce cans of chickpeas or cannellini beans, rinsed and drained, would also work wonderfully.
Q: Can I prepare this vegetarian casserole ahead of time
A: Yes, this is a great make-ahead dish. You can prepare the entire filling (seitan, broccoli, and sauce mixture) and store it covered in the baking dish in the refrigerator for up to 24 hours. When you’re ready to bake, just top it with the fresh puff pastry squares and bake as directed.
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Vegetarian Seitan Divan with Puff Pastry
Ingredients
Method
- Prepare your oven and dish.
- Preheat the oven to 425°F (220°C) and place an oven rack in the bottom third. Lightly coat a 13- × 9-inch baking dish with cooking spray.
- Steam the broccoli.
- Place the broccoli florets and 3 tablespoons (45 ml / 1.5 fl oz) of water in a microwave-safe dish with a lid. Microwave on high for 2 minutes, stir, and microwave for another 2 minutes, or until tender.
- Drain well.
- Mix the creamy filling.
- In a large bowl, whisk together the portobello soup, mayonnaise, sherry, and poultry seasoning.
- Season with salt and pepper to taste. Gently fold in the cooked broccoli and seitan pieces until everything is well-coated.
- Assemble the casserole.
- Pour the seitan and broccoli mixture into your prepared baking dish. If using, sprinkle the Parmesan or vegan cheese evenly over the top.
- Top with puff pastry.
- Cut the thawed puff pastry sheet into 6 equal squares and arrange them over the filling. It's okay if they don't cover the entire surface.
- Bake to perfection.
- Bake for 20 minutes, or until the pastry is beautifully puffed and golden brown, and the filling is hot and bubbling.
- Let it rest for a few minutes before serving.
- Don't be afraid to swap your veggies! This dish is also delicious with steamed asparagus, green beans, or even cauliflower florets.
