THE VEGAN POT PIE MADE OF WIN

 

  • Cooking Time: 65
  • Servings: 8-10
  • Preparation Time: 120

Ingredients

  • ::for the filling::
  • 2 medium potatoes, cubed
  • 1 C. peas
  • 1 C. corn
  • 3 medium carrots, chopped
  • 3 celery stalks, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 2 (non-tomato) vegetable bouillon cubes
  • 1 tsp. dried parsley
  • 1/2 tsp. dried sage
  • 1/2 tsp. dried rosemary
  • 1 tsp. dried thyme
  • 2 bay leaves
  • ::for firmer (non-squishy) seitan::
  • 1 large package of seitan, drained and cut into bite-size pieces
  • just enough corn starch to lightly coat the seitan
  • 2 Tbsp oil
  • ::for the gravy::
  • 1/2 cup nutritional yeast,
  • 1/4 cup oil
  • 1/2 cup water
  • 3 tablespoon Bragg's (or tamari) (or regular soy sauce)
  • ::for the crust::
  • 1 C. all-purpose flour
  • 1 T sesame seeds
  • 3 T vegan margarine
  • 1 T white vinegar
  • 1 T cold water
  • additional water as needed

Directions

  • Saute the onion in a large pot until it turns translucent.
  • Add the potatoes and cook on medium heat, stirring, for 5 minutes.
  • Add the rest of the veggies, garlic, spices, bay leaves, and bouillon.
  • Cover the pot and cook for 30 minutes, stirring as needed.
  • Provided you stir it enough to prevent it burning, the filling shouldn't need water, but you can add 1/2 C. water if you'd like (the water will just mix with the gravy later to make it thinner).
  • Preheat the oven to 350.
  • In a small pan, combine the ingredients for the gravy and let simmer, stirring occasionally, until the gravy thickens and forms a skin.
  • Turn off the heat but continue stirring periodically to prevent the gravy from setting.
  • Put the chopped seitan into a sealable container with the corn starch.
  • Shake the container until the seitan is evenly coated, then saute it in a small skillet until it turns golden but not yet crispy.
  • Spread the seitan in a lightly oiled 9"x12" glass cake pan.
  • Remove the bay leaves from the filling.
  • Pour the filling in over the seitan, spreading it around to make an even surface.
  • Pour the gravy in on top of it.
  • In a food processor combine the flour, sesame seeds, margarine, and vinegar.
  • Run the processor to blend it together, then add the first tablespoon of water.
  • While running the food processor continue adding water slowly, a tablespoon at a time, until the crust sticks together and separates from the walls in a single large clump.
  • Lightly flour a rolling surface and the top of the crust.
  • Roll the crust into a 9"x12" rectangle.
  • If you've got the skills to transfer this onto the pot pie without tearing it, feel free; else you may want to cut the crust into strips and lay them on top of the pot pie close together.
  • Bake for 30 minutes at 350, until the crust turns golden or you tire of waiting.

Notes

Nicked bits from:

http://vegweb.com/food/dinner_pies/1552.shtml ,

http://vegweb.com/food/dinner_pies/6005.shtml , and

Vegetarian Times' "No Roll Pie Crust," which doesn't work so well when you need it as a top crust rather than a bottom crust.

Lots of experimenting over 2 or 3 years to get this the way I wanted it.

Categories: Main Dish  Vegan  Vegetable  Vegetarian 

Author Credit: vegweb.com and Vegetarian Times (sources listed in Back Story above)

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