For the gratin, the FYH or Tofutti would work best, assuming you can put it under the broiler or similar to really get it melted. A lot of people say the stuff doesn't melt on their pizza, but that's just because they don't know how to make pizza. :) The tofutti will melt more easily, though, and even if you only find the slices, you can slice them into shreds and use them.
If you can't find TVP, how about getting veggie burners or meatballs and crumble them?
OTOH, if you'd like an awesome veggie pot pie recipe, I can send you one. I tend to add in either seitan or frozen/thawed tofu (either of which tends to make the omnis think it's a chicken pot pie (in one case, insist on it, even!)), but I just add it for the extra texture/protein/whatever.
You can also do a "cheese" sauce that doesn't use any of the pre-mades, either with nutritional yeast (great product, unfortunate name) or other recipes.
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timeasmymeasure
no subject
Date: 2007-09-13 02:59 am (UTC)If you can't find TVP, how about getting veggie burners or meatballs and crumble them?
OTOH, if you'd like an awesome veggie pot pie recipe, I can send you one. I tend to add in either seitan or frozen/thawed tofu (either of which tends to make the omnis think it's a chicken pot pie (in one case, insist on it, even!)), but I just add it for the extra texture/protein/whatever.
You can also do a "cheese" sauce that doesn't use any of the pre-mades, either with nutritional yeast (great product, unfortunate name) or other recipes.