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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°F Cook the pasta until al dente. While pasta is cooking, heat the oil in a pan over medium heat. Add the peppers, mushrooms and seitan. Sauté until the vegetables soften and the seitan begins to brown, then take off the heat. | 2. In a small sauce pan, bring the vegetable stock to a boil. Turn the heat down to a simmer and slowly whisk in the flour. Once combined, add the cream cheese and stir until it is combined and the sauce is thick and creamy. Take off the heat. | 3. Grease a 9x9 baking dish with oil or margarine. Combine the cooked pasta, vegetables, seitan, sauce and 2 tsp of the Parma. Pour the mixture into the baking dish, top with the vegan mozzarella, cover with foil and bake for 25 minutes. | 4. When the 25 minutes are up, remove from the oven, top with the rest of the Parma and let cool for 5-10 minutes. Cut into squares to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spaghetti	1/2			4.3942	0.9795	0.0907	0.0808
seitan	1		cubed	25.2167	0.0	5.61	0.1417
red bell pepper	1		chopped	25.2167	0.0	5.61	0.1417
mushroom	2	cups	sliced	-	-	-	-
vegetable broth	1	can		196.68	31.886	7.2116	4.6488
vegan cream cheese	4	ounces		25.2167	0.0	5.61	0.1417
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
vegan parmesan cheese	3	tablespoons		25.2167	0.0	5.61	0.1417
soy mozzarella cheese	1/2	cup	grated	25.2167	0.0	5.61	0.1417
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.