Caramelized onions and cremini mushrooms build the base for this baked casserole of wakame, seitan, and whole wheat elbows, bound with a tahini-shoyu sauce and topped with toasted walnuts and panko.
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Heat oven to 350°F.
In 10-inch sauté pan, heat oils over medium flame and sweat onions with salt until translucent. Lower heat and continue to sweat until onions begin to soften and color, stirring often to prevent burning. Continue until onions are caramelized (brown and soft), about 20 minutes . Add mushrooms and cook until tender.
Add wakame and seitan. Stir well. Add water and shoyu. Cover pan and bring to . Lower flame and remove lid. until mixture is almost dry, about 15-20 minutes .
In small bowl, whisk tahini, shoyu, and water. Set aside.
Transfer cooked pasta to large bowl and combine with sauté mixture, walnuts, and tahini sauce. Transfer mixture to lightly oiled Dutch oven.
Combine breadcrumbs, olive oil, fresh thyme, and black pepper in small bowl. Top casserole with mixture. 20 minutes .
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