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Seitan Pot Pie

March 14, 2012

Fans of this blog (Hi Mom!) will realize that, aside from tempeh and kale, my biggest obsession of late is pie. Not the dessert kind (I agree with Nathan here) but the savory-meal kind. I recently made a tempeh shepherd’s pie and last year on Pi day I made a vegetable pot pie. This year, in celebration, I decided to try and make mini/individualized pot pies in my brand new ramkins. I went with a version of “All American Seitan Pie” from my favorite Veganomicon.

It’s only the tiniest bit more work, but was such a huge success that I may start making all my food in individualized portions. Happy Pi day! (Yes, the pie closest to you in that last image has the Pi sign.)

Seitan Pot Pie

For the Crust

2 cups flour
1/4 cup cornmeal
2 tsp sugar
1 tsp salt
1/2 tsp baking powder
1/2 cup Earth Balance vegan butter or shortening, room temperature (NOT melted)
3/4 cup cold water (like ice cold)
2 tsp apple cider vinegar

For the Filling

5 tbs grapeseed oil (or a bit more if you’re neurotic like me and like to add just a bit more oil to things when you’re sautéing)
2 packages West Soy seitan (or about 16 oz. seitan if you’re making it yourself), chopped into bite-size pieces
2 tbs shoyu
1/4 cup garbanzo bean flour
1 large yellow onion, sliced
2 carrots, pealed and diced
2 celery stalks, diced
1 medium yam, pealed and diced
1 cup frozen peas
2 cups vegetable broth
1 tsp dried thyme
1 tsp dried sage
salt and pepper to taste

To make the crust:

Combine the flour, cornmeal, sugar, salt, and baking powder in a mixing bowl. Add the Earth Balance one tbs at a time “cutting into the flour” if you know what that means, do it. You can see what I attempted in the photos, but then I just defaulted to using my hands. At this point the mixture should be “crumbly.”

Mix the vinegar into the cold water and add 1/4 cup at a time (or as needed).

I decided to make 8 mini pies so I separated the batter in 8 and rolled them out into mini tops. You can wrap with plastic and place in the fridge as you make the filling or overnight.

To make the filling:

Heat a frying pan over medium heat and add 2 tbs oil. Add the seitan and sprinkle with some shoyu and sauté till nice and crispy (about 8 minutes).

In a large pot (I like to use my soup pot, though you don’t need something that deep, it might even be easier with something a bit more shallow) you get to make a chickpea flour roux which smells delicious. Just mix 3-4 tbs oil with the chickpea flour over medium heat. Stir constantly until you get bored, about 5 minutes.

You can then add the onions, cook for about 4 minutes, stirring constantly. Add the carrots, potato, and celery and cook for another bit STIRRING the entire time.

Add the broth, scraping down what you thought was burning but was really just some roux. Cook for a few minutes and then add in the peas. You can add the thyme and sage now as well. Bring to a simmer and cook for 8 minutes. Add the seitan and season with salt and pepper.

(This also can be done the night before and assembled the following day.)

Your oven should probably have been turned on at some point, but let’s go with now. Set it to 375. Now you’re ready to assemble your pies!

Place an equal amount of filling in each ramkin (whoops! you can see my hand in this photo):

And cover it with one of your tops (being sure to pinch down the sides):

You should also cut slits on the top so steam can escape. In honor of Pi day, I may have cut a π:

Once your guys are all ready, place them in the oven and let them bake for about 35-40 minutes. Let cool for about 10 minutes (they get really hot!) and then celebrate this very important holiday by digging in.

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2 Comments leave one →
  1. guesswho permalink
    March 14, 2012 7:19 am

    This is a great idea, although I am a fan of double crusted pies, both sweet and savory. And if you’ve made your pi(e) correctly the crust won’t be soggy. The trick to a sweet berry pie not being runny is to allow it to cool completely before slicing into it.
    But why would you make the roux before the vegetables are cooked? Why not sautee the veggies and then add the broth and then the roux?
    This will be on the menu for this shabbat. Thanks

  2. March 14, 2012 11:33 am

    So cute!

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