(I suggest getting the veggies cut and the broth ready before you begin, you'll be stirring so much you won't have time to prepare them later. Don't forget to let your pie crust thaw, too!))
1. Pre-made pie crust (you can use just the top, or the top and the bottom) (puff pastry works well too!)
2. About a quarter of a recipe seitan, cut into chunks, or more as you like it (I would say I used about 3 cups of seitan all together)
3. 1/2 a white onion, diced
4. 2 carrots, peeled and sliced
5. 2 celery sticks, sliced
6. one potato, diced
7. 3/4 cup frozen peas (or corn, if you prefer)
8. 3/4 cup cut-up broccoli florets (make them pretty small)
9. 2/3 cup + 1 1/2 cup vegetable broth
10. salt, pepper, thyme, to taste
11. 1/4 cup all-purpose flour
12. 3 tbs butter (or vegan margarine!)
1. Saute the seitan in a little bit of oil for about 8-10 minutes, or until browned. Set aside.
2. In a large saucepot, make your roux. Melt the butter and add the flour, stirring constantly until it browns.
3. Add the onions, stirring pretty constantly. Careful, they'll stick to the bottom, and you don't want that to happen.
4. Stir in the potatoes, carrots and celery; stir for about 8 minutes.
5. Pour in 2/3 c of the veg broth. Stir enough to get the browned bits of roux off the bottom of the pot. Add the frozen peas.
6. Add about half the remaining broth (about 3/4 of a cup). Add your salt, pepper, and thyme to taste. Bring to a simmer.
7. Add the rest of the broth, and simmer, stirring frequently, until the sauce has reduced to a gravy-like consistency.
8. At this time, prepare your pie crust. Grease a large pie plate or cast-iron pot. Roll out the bottom of the pie crust until it is about an inch (n each side) larger than your pie plate. Carefully lift the pie crust into the plate and make sure its snug in there.
9. Spoon the seitan mixture into the pie crust. Roll out the top of the crust and carefully place it over the seitan mixture.
10. Crimp the edges with your fingers or a fork and brush the top with soy milk or egg. Make a few slits in the top for steam to escape, and bake for 45 minutes at 375. Let it cool for at least 10 minutes before serving - its hot!
|From Food pics|
|From Food pics|