Tuesday, 6 March 2012

Vegetable Pot Pie

I got this recipe from Smith's Vegan Kitchen and it was sooo yummy. I think I might use vege stock next time instead of water. I didn't use the pie crust receipe because I had bought some vegan/gluten free puff pastry that I wanted to try!

Vegetable Pot Pie

Marinade Ingredients:

3/4 cup water
3/4 cup white wine/red wine vinegar
1 tablespoon nutritional yeast
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 teaspoon dried dill weed
1/2 teas. sage
1/2 teas. thyme
1 teaspoon salt
1/4 teaspoon pepper
300g tofu or tempeh, chopped into cubes


Preheat oven to 180C.
In a casserole or medium pan, whisk together all marinade ingredients. Add seitan and marinate 20-30 minutes
Drain, reserving the liquid.
Bake on an oiled sheet pan 20-30 minutes, stirring twice. Set aside.

Pie Filling:


1 onion, chopped
2 carrots, thinly sliced
3 medium potatoes, diced
1 cup chopped celery
1 cup frozen peas
2/3 cup GF flour


Preheat the oven to 180 C.
Sauté the onion, carrot, and potato in a large pan or pot until almost soft.
Add the celery; cook 5 minutes and add peas.
Add 1/2 – 2/3 cup of unbleached flour to the reserved liquid, and stir well.
Pour slowly over the vegetable mixture, then add seitan or tofu.
Cook until thick, about 5 minutes.
Pour into a 4-quart greased casserole dish, top with a prepared pie crust and bake 35-40 minutes.

Pie Crust:  (makes 2 crusts)


1 cup unbleached flour
1 cup whole wheat pastry flour
1 teaspoon salt
1 teaspoon baking powder
2/3 cup soy margarine
1/4-1/3 cup ice water


In a medium bowl, stir the dry ingredients with a pastry cutter or fork. Cut in the margarine until the dough is crumbly and pebble-like. Make a well in the center of the bowl, and add the ice water. Mix until the dough forms a ball. You may need to drizzle a little more water to get it to the point where it will hold together. Shape into a ball and divide in half.
Roll out the dough 1/8 inch thick on a floured board or countertop.  Add to top of casserole.

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