---------- Recipe via Meal-Master (tm) v8.03
  
       Title: SEITAN PARMIGIANA
  Categories: Vegetarian
       Yield: 4 servings
  
      12 oz Seitan; cut into “steaks”
       4 tb Oil; for frying
       3 c  Spaghetti sauce
       1 md Onion; chopped
            -and sauteed in water
            - (optional)
 
 --------------------------BATTER--------------------------
       1 c  Whole wheat flour
     1/4 c  Corn meal
   1 1/2 c  Water
     1/4 ts Salt
 
 --------------------------TOPPING--------------------------
  10 1/2 oz Soft silken tofu
       1 ts Maple syrup
       2 ts Italian herbs
            -(marjoram, sage, oregano,
            - basil, thyme, rosemary)
     1/4 c  Tahini
       1 ts Miso
       1 pn Nutmeg (optional)
  
   For BATTER: Mix together flour, corn meal, water and
   salt to make a thin batter.  Let sit for at least 10
   minutes. Dip pieces of seitan into batter. Pan fry in
   oil on both sides until brown.
   
   Combine topping ingredients together in a blender and
   blend until smooth. Preheat oven to 350 degrees.  Pour
   1 cup sauce into a 9 x 13 baking dish, distributing
   evenly.  Place batter fried seitan on top. Spread
   onions on top of seitan.  Pour on remaining sauce and
   top with tofu topping. Bake for 30 minutes.
   
   This is a fairly close approximation to what a
   parmigiana dish should be like.  It is based on the
   mushroom stroganoff from the American Vegetarian
   Cookbook, and comes from Renee Wheeler.
   
   From: tara@starburst.umd.edu (Tara McDermott)
   @Newsgroups: rec.food.veg
  
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