I Eat Plants: Seitan Pot Pie

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Fit for a holiday or an every day dinner, this is a tasty pot pie!

Do be aware that not all store-bought pie crust is vegetarian or vegan- the refirdgerated brands contain lard.  Make sure to read labels!

Note: if you’re using dried spices, add them into the sauce when you cook the onions; if fresh, wait until you’re mixing everything together just before pouring it into the crust.

This recipe originally appeared on The Picky Vegan.

I Eat Plants: Seitan Pot Pie

I Eat Plants: Seitan Pot Pie

Ingredients

  • 1-double pie crust, bought or homemade
  • 2 cups seitan, cubed (use less if you need to, such as if you’re using store bought)
  • 2-3 carrots, sliced
  • 1-2 stalks celery, diced
  • 1 cup frozen peas
  • 2 cups veggie broth
  • 1/2 cup non-dairy milk
  • 2 Tbs vegan margarine
  • 1/2 of an onion, minced
  • 2 Tbs flour
  • salt, pepper, celery seed, thyme, rosemary to taste

Instructions

  1. Preheat oven to 425F
  2. Prepare the pie crusts. Have bottom crust ready in the pie plate.
  3. Bring a pot of water to a boil. Add carrots, cook for 15 minutes; add peas and celery for the last 5 minutes; drain and put aside. Mix with seitan.
  4. Melt margarine in a skillet; add onion and cook until translucent. Sprinkle flour and mix well with the margarine/onion mixture.
  5. Slowly pour in the broth, whisking as you go and making sure to break up all clumps of flour. Do the same with the non-dairy milk. Add in spices.*
  6. Cook over medium heat, whisking constantly as the sauce thickens and comes to a boil. When it looks like gravy, it’s done. Taste for spices/salt, and then add the seitan/vegetable mixture to the gravy.
  7. Ladle the gravy/veggie/seitan mixture into the prepared pie crust. Put the top crust on, trim, and pinch together/flute the crust. Cut at least 5 slits in the top of the pie to vent steam.
  8. Bake 45 minutes, or until crust is browned and flaky.
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Seitan Pot Pie

  • 1-double pie crust, bought or homemade
  • 2 cups seitan, cubed (use less if you need to, such as if you’re using store bought)
  • 2-3 carrots, sliced
  • 1-2 stalks celery, diced
  • 1 cup frozen peas
  • 2 cups veggie broth
  • 1/2 cup non-dairy milk
  • 2 Tbs margarine
  • 1/2 of an onion, minced
  • 2 Tbs flour
  • salt, pepper, celery seed, thyme, rosemary to taste
  1. Preheat oven to 425F
  2. Prepare the pie crusts. Have bottom crust ready in the pie plate.
  3. Bring a pot of water to a boil. Add carrots, cook for 15 minutes; add peas and celery for the last 5 minutes; drain and put aside. Mix with seitan.
  4. Melt margarine in a skillet; add onion and cook until translucent. Sprinkle flour and mix well with the margarine/onion mixture.
  5. Slowly pour in the broth, whisking as you go and making sure to break up all clumps of flour. Do the same with the non-dairy milk. Add in spices.*
  6. Cook over medium heat, whisking constantly as the sauce thickens and comes to a boil. When it looks like gravy, it’s done. Taste for spices/salt, and then add the seitan/vegetable mixture to the gravy.
  7. Ladle the gravy/veggie/seitan mixture into the prepared pie crust. Put the top crust on, trim, and pinch together/flute the crust. Cut at least 5 slits in the top of the pie to vent steam.
  8. Bake 45 minutes, or until crust is browned and flaky.
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About Author

I Eat Plants columnist Jodie Deignan went vegetarian in 2004 and fully committed to veganism in 2007. By day she’s a psychiatric nurse practitioner and by night she spends a lot of time cooking delicious vegan food for herself and her friends. She’s a bit of a picky eater, with a special distaste for mushrooms, seaweed, raw tomatoes, and eggplant, though she’s discovered along the way she’s a little more open-minded than she once thought. She blogs at The Picky Vegan.

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