If you grew up with a vegan mom cooking for you, you’d be writing this recipe, not us. We think this is going to be a favorite in your home. Hearty vegetables and seitan are cooked in a rich, mushroom gravy. You can make this potpie with a single crust, or a double, whichever you prefer.
Ingredients
- ¼ cup plus 2 tablespoons (47 g) all-purpose flour, divided
- 12 ounces (340 g) Quit-the-Cluck Seitan, cut into 1-inch (2.5 cm) pieces
- 3 tablespoons (45 ml) neutral-flavored oil, divided
- 4 ounces (113 g) cremini mushrooms, finely minced
- 1 cup (160 g) diced onion
- 1 cup (110 g) diced yellow or red potatoes
- ¾ cup (98 g) diced carrot
- ½ cup (55 g) diced parsnip
- ¼ cup (30 g) diced celery
- 1 teaspoon dried thyme
- 1 teaspoon dried poultry seasoning
- 3 cloves garlic, minced
- 2 tablespoons (15 g) nutritional yeast
- 1½ cups (355 ml) vegetable broth
- ⅓ cup (43 g) frozen peas (run under hot water, drained)
- 1 tablespoon (15 ml) tamari
- Salt and pepper
- Single or double non-sweet pie crust recipe, or store-bought
How to Make It
- Preheat the oven to 375°F (190°C, or gas mark 5).
- Combine ¼ cup (31 g) of flour and a pinch of salt and pepper in a shallow dish. Add the seitan, tossing to coat. Heat 2 tablespoons (30 ml) of oil in a large skillet over medium-high heat. Add the seitan and cook for 5 minutes, stirring occasionally, until browned. Remove from the skillet and set aside. Add the remaining tablespoon (15 ml) oil and the mushrooms through the celery and ½ teaspoon salt to the same skillet. Reduce the heat to medium and cook for 8 to 10 minutes, stirring occasionally. The vegetables will soften and lose their brightness. Add the thyme through the nutritional yeast and remaining 2 tablespoons (16 g) flour. Cook for 3 to 4 minutes, stirring, to cook the flour. Add the reserved seitan, broth, peas, and tamari, scraping any bits from the bottom. Stir to combine, and cook for 5 minutes, until thickened. Season to taste with salt and pepper.
- If using a double crust, line an 8-inch (20 cm) pie plate with the crust. Spoon the filling into the crust. (Alternatively, if using one crust, pour the filling into the pie plate.)
- Crimp and seal the dough along the rim of the pie plate. Make a few cuts to let the steam escape. (Alternatively, use a cutter to cut out pieces of the dough and decoratively cover the filling, letting each piece overlap.) Place a baking sheet in the oven in case the potpie cooks over and put the potpie on top of it. Bake for 35 to 40 minutes until the filling is bubbly.
