There's a famous ranch in Texas called King Ranch. I've never been but I'm certain (after a bit of research) that this is where this casserole was "born". My mom used to make this when I was in highscool and it was so good. I know I said we wouldn't make Mexican again, but this is purely Texan food. This cassrole is spicy, with a vegan cream of mushroom soup and a vegan cream of chicken soup, made from scratch as its base. It's mixed with seitan, onion, green bell pepper, tomatos, and lots of melty vegan cheese in between layers of crunchy corn tortillas. This is so hearty. Don't even try this if you can't handle spicy. It's perfectly spicy, if you like spicy. I promise it's not that type of spicy that makes you think "people who eat this don't care about the taste! They are torturing themselves!" I always think this whenever something is unnecesarily spicy. This casserole is not.

INGREDIENTS

Cream of Mushroom Soup: (taken from fat free vegan's base for green bean casserole, slightly varied)

• 8 ounces of Mushrooms
• 3 cloves or 1 1/2 teaspoons Minced Garlic
• Pinch of Cayenne
• Salt to Taste
• 3 T Flour
• 3/4 C vegetable broth
• 3/4 C soy creamer

Cream of (not) Chicken Soup:

• 3/4 C water
• 1 Not Chik'n Bouillon (any vegan chicken bouillon will do)
• 3 Tablespoons Flour
• 1/4 C Soy Creamer

Casserole:

• 1 Onion, chopped
• 1 Green Bell Pepper, chopped
• Vegetable Oil to saute vegetables
• 1 cream of mushroom soup recipe
• 1 cream of (not) chicken soup recipe
• 10 ounce can of Rotel (or any other tomatos and green chiles)
• 1/2 Teaspoon Salt
• 1/4 Teaspoon garlic powder
• 1/3 teaspoon of Black Pepper
• 6-8 Corn tortillas
• 2 Cups shredded Follow Your Heart vegan Gourmet cheddar Style (soy) Cheese
• 1 box of White Wave chicken style seitan

Directions:

Prepare cream of mushroom soup:

1. Lightly oil a pan and saute mushrooms. Add in garlic, cayenne, salt and pepper.
2. Whisk flour into vegetable broth and add to mushrooms.
3. Simmer stirring until thicker. Add creamer and simmer 5-10 minutes.

Prepare cream of (not) chicken soup:

1.  Boil water. Add in bouillon. When dissolved, add in soy creamer. Whisk for a few minutes and add in flour.
2. Simmer for 5 minutes or until thick.

For the casserole:

1. Preheat to 350 F
2. Saute onion and bell pepper in canola oil.
3. Add cream of mushroom and cream of not chicken soup to the mushroom mixture.
4. Add rotel, chili powder, salt, garlic powder and pepper.
5. Allow the mix to simmer on low heat.
6. Add in whitewave chicken style seitan.
7. Line the bottom of a casserole dish with torn tortilla strips.
8. Top with seitan/soup mixture.
9. Top with a layer of cheese.
10. Repeat above 3 steps.
11. Bake at 350 for 35 minutes.