This simple casserole is perfect for weeknights or whenever you’re craving classic flavors but don’t have much time. With baked potatoes, sautéed vegetables, savory seitan, and a tangy kick of sauerkraut, it’s a satisfying dish that hits the spot all year round.
Ingredients
- 5 medium baked potato’s, grated*
- 1 large colored bell pepper, diced
- 2 med onions, diced
- one pint mushrooms, diced
- 1 block of my gyro meat Setian , grated or chopped*
- one lb of sour kraut
- salt and pepper to taste
Dressing
- 1/2 cup vegan mayo
- 1/2 cup ketchup
- 1/3 cup French dressing
- 1/2 cup sweet relish
Directions
Preheat the oven to 350°F.
Start with cold, day-old baked potatoes. Use a cheese grater to shred them into the bottom of a 13×9-inch baking pan. Season with salt and pepper to taste.
Next, in a sauté pan on medium heat. Cook the onions , mushrooms and bell pepper until they are golden brown, about 10 minutes. Use water as needed for sticking. Once done, layer the veggie mixture on top of the shredded potatoes in the baking dish.
Grate or finely dice a block of seitan and sprinkle it over the veggie mixture.
Finally, top with drained sauerkraut, and bake the casserole in the preheated oven for about 40 minutes. Enjoy!
* You can use frozen shredded hasbrowns insead for a quicker prep.
*See gyro meat recipe here
* You can use any Setian or veggie lunch meat in replace of the gyro meat.
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