My mother made a mean pot pie. She could even get me, the fussiest eater in the family, to the table when she made pot pie. The thought of long-cooked veggies in a flaky crust was just heavenly. My plant-based version is richly flavored with a flaky crust…enjoy!
Makes 6-8 servings
Extra virgin olive oil
2 cloves fresh garlic, thinly sliced
1 small red onion, thin half-moon slices
¼ cup whole wheat pastry flour
2 vegetable bouillon cubes
3 cups unsweetened organic almond or soy milk
1 tablespoon white miso
2 stalks celery, diced
1 carrot, diced
1 small yellow squash, diced
1 small zucchini, diced
1 cup fresh/frozen peas
2 cups shredded seitan
½ teaspoon ground sage
1 ¼ cups whole wheat pastry flour
pinch sea salt
1/3 cup avocado oil
Mix flour and salt in a bowl. Using a fork, cut oil into flour until the texture of wet sand is achieved. Slowly add cold water, mixing, until the dough just gathers together. Pull dough into a ball and knead 3-4 times to hold it together.
Shape into a disk and place between 2 sheet of parchment or waxed paper. Roll, from the center of the dough toward the edges until you create a thin round disk about an inch larger than your pie plate. Be sure the dough is evenly rolled in thickness.
Prepare pastry and roll out between waxed or parchment paper to create 2 round crusts that are one inch larger than your pie plate (9-inch).
Prepare the filling. Place about 3 tablespoons oil, garlic and onion in a deep skillet over medium heat. When the onions begin to sizzle, add a pinch of salt and sauté for 2-3 minutes. Stir in flour and cook, stirring to create a thick paste. Whisk in bouillon cubes and soymilk and cook, whisking constantly, until the mixture thickens, about 3 minutes. Stir in diced vegetables, seitan, sage and salt to taste until all ingredients are well-incorporated. Cover and set aside.
Preheat oven to 375o. Lay one of the pie shells over the pie plate and, using your knuckles, press the pastry to conform to the pan, trying not to stretch it too much. Allow excess pastry to hang over the sides of the pan. Using a fork, pierce in several places. Spoon filling evenly into the pie shell. Lay second pie shell over the filling. Trim excess of both crusts even with the rim of the pan. Press the edges of the pie crusts together to seal. Using your thumb and forefinger, crimp the edge of the crust. With a sharp knife, make 4 slits in the top of the pie to allow steam to escape.
Bake for 35-40 minutes, until the crust is golden and firm and the filling is bubbling. Remove from oven and allow to stand at least 10 minutes before serving.
Cook’s Tip: if you are sensitive to wheat, simply substitute tofu or tempeh for the seitan in this dish.