Seitan Pot Pie

INGREDIENTS

2 large carrots
12 baby bella mushrooms
2 medium sized potatoes
1 packet Seitan
1/2 cup peas
2 cups vegetable broth
1 large onion
5 cloves garlic
1 tablespoon flour
1/2 teaspoon marjoram
1/2 teaspoon cumin
1 teaspoon basil
1/4 teaspoon black pepper
1 teaspoon salt (all spices to taste)

Crust:
3 cups flour
2/3 cup cold water
1 1/3 cup olive oil
Salt to taste

DIRECTIONS

1 - Bring vegetable broth to a boil in a medium sized sauce pan.

2 - Chop carrots and potatoes into tiny cubes and add to vegetable broth. Slice mushrooms and add to the broth. Chop Onions and Garlc and add to the broth. Add peas to the broth.

3- Add a little flour (about 1 tablespoon) to the broth and stir until dissolved.

4- Let simmer for a long while (15 minute or so), till the vegetables are very soft and the broth is thickened.

5- Pre-heat oven to 400 degrees. Mix together the crust ingredients. Roll it out between plastic wrap to the size of the casserole dish.

6- When the filling is finished thickening, stir in the Seitan, and pour the filling onto a casserole dish. Add the pie crust on top.

7- Bake in the oven at 400 degrees for 30-40 minutes or until the crust is toasted golden.


COMMENTS

I modified this recipe from a similar recipe on vegweb.com. I prefer sietan as a meat substitute over any other, perhaps because it is really not designed as a meat substitute - but was traditionally eaten for centuries in Japan.