- Cooking Time: 65
- Servings: 8-10
- Preparation Time: 120
- ::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
- 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.
NotesNicked bits from:
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.