HOME-STYLE POTPIE
SERVES ONE 8-INCH (20cm) POTPIE
1⁄4 cup plus 2 tbsp (47 g) (1.7oz) all-purpose flour, divided
12 ounces (340 g) (12oz) Quit-the- Cluck Seitan, cut into 1-inch (2.5 cm) pieces
3 tbsp (45 ml) neutral-flavoured oil, divided
4 ounces (113 g) (4oz) cremini mushrooms, finely minced
1 cup (160 g) (5.6oz) diced onion
1 cup (110 g) (3.9oz) diced yellow or red potatoes
3⁄4 cup (98 g) (3.5oz) diced carrot
1⁄2 cup (55 g) (1.5oz) diced parsnip
1⁄4 cup (30 g) (1.1oz) diced celery
1 tsp dried thyme
1 tsp dried poultry seasoning
3 cloves garlic, minced
2 tbsp (15 g) (0.53oz) nutritional yeast
1 1⁄2 cups (355 ml) vegetable broth
1⁄3 cup (43 g) (1.5oz) frozen peas (run under hot water, drained)
1 tbsp (15 ml) tamari
Salt and pepper
Single or double non-sweet pie crust recipe, or store-bought
NUTRITIONAL VALUES
Calories: 4174kcal
Fat: 360.4g (181.8g S.Fat)
Carbs: 173.2g
Protein: 58.4g
Sugar: 29.1g
Sodium: 6178mg
METHOD
Preheat the oven to 375°F (190°C, or gas mark 5).
In a shallow dish, combine 1/4 cup (31 g) flour and a pinch of salt and pepper. Toss in the seitan to coat. In a large skillet over medium-high heat, heat 2 tbsp (30 ml) oil. Cook for 5 minutes, stirring occasionally, until the seitan is browned.
Set aside after removing from the skillet. In the same skillet, add the remaining tablespoon (15 mL) oil, the mushrooms, celery, and 12 tsp salt. Cook for 8 to 10 minutes, stirring occasionally, on medium heat. The vegetables will soften and lose their colour. Mix in the thyme, nutritional yeast, and the remaining 2 tbsp (16 g) flour. Cook, stirring constantly, for 3 to 4 minutes to cook the flour. Scrape any bits from the bottom of the pan and add the reserved seitan, broth, peas, and tamari. Stir everything together and cook for 5 minutes, or until thickened. Season with salt and pepper to taste.
If using a double crust, line an 8-inch (20-cm) pie plate with the crust. Filling should be spooned into the crust. (Alternatively, if using only one crust, pour the filling into the pie plate.)
Crimp and seal the dough around the rim of the pie plate. Make a few cuts to allow the steam to escape. (Alternatively, cut out pieces of dough with a cutter and cover the filling decoratively, allowing each piece to overlap.) Place a baking sheet in the oven in case the potpie overcooks, and then place the potpie on top of it. Bake for 35 to 40 minutes, or until the filling is bubbly.
In a shallow dish, combine 1/4 cup (31 g) flour and a pinch of salt and pepper. Toss in the seitan to coat. In a large skillet over medium-high heat, heat 2 tbsp (30 ml) oil. Cook for 5 minutes, stirring occasionally, until the seitan is browned.
Set aside after removing from the skillet. In the same skillet, add the remaining tablespoon (15 mL) oil, the mushrooms, celery, and 12 tsp salt. Cook for 8 to 10 minutes, stirring occasionally, on medium heat. The vegetables will soften and lose their colour. Mix in the thyme, nutritional yeast, and the remaining 2 tbsp (16 g) flour. Cook, stirring constantly, for 3 to 4 minutes to cook the flour. Scrape any bits from the bottom of the pan and add the reserved seitan, broth, peas, and tamari. Stir everything together and cook for 5 minutes, or until thickened. Season with salt and pepper to taste.
If using a double crust, line an 8-inch (20-cm) pie plate with the crust. Filling should be spooned into the crust. (Alternatively, if using only one crust, pour the filling into the pie plate.)
Crimp and seal the dough around the rim of the pie plate. Make a few cuts to allow the steam to escape. (Alternatively, cut out pieces of dough with a cutter and cover the filling decoratively, allowing each piece to overlap.) Place a baking sheet in the oven in case the potpie overcooks, and then place the potpie on top of it. Bake for 35 to 40 minutes, or until the filling is bubbly.
