Home-Style Potpie Recipe
¼ cup plus 2 tablespoons (47 g) all-purpose flour, divided
12 ounces (340 g) Quit-the-Cluck Seitan, cut into 1-inch (2.5 cm) pieces
3 tablespoons (45 ml) neutral-flavoured oil, divided
4 ounces (113 g) cremini mushrooms, finely minced
1 cup (160 g) diced onion
1 cup (110 g) diced yellow or red potatoes
¾ cup (98 g) diced carrot
½ cup (55 g) diced parsnip
¼ cup (30 g) diced celery
1 teaspoon dried thyme
1 teaspoon dried poultry seasoning
3 cloves garlic, minced
2 tablespoons (15 g) nutritional yeast
1½ cups (355 ml) vegetable broth
⅓ cup (43 g) frozen peas (run under hot water, drained)
1 tablespoon (15 ml) tamari
Salt and pepper
Single or double non-sweet pie crust recipe, or store-bought
1Preheat the oven to 375°F (190°C, or gas mark 5).
2Combine ¼ cup (31 g) of flour and a pinch of salt and pepper in a shallow dish. Add the seitan, tossing to coat. Heat 2 tablespoons (30 ml) of oil in a large skillet over medium-high heat. Add the seitan and cook for 5 minutes, stirring occasionally, until browned.
3Remove from the skillet and set aside. Add the remaining table-spoon (15 ml) oil and the mushrooms through the celery and ½ teaspoon salt to the same skillet. Reduce the heat to medium and cook for 8 to 10 minutes, stirring occasionally. The vegetables will soften and lose their bright-ness. Add the thyme through the nutritional yeast and remaining 2 tablespoons (16 g) flour. Cook for 3 to 4 minutes, stirring, to cook the flour. Add the reserved seitan, broth, peas, and tamari, scraping any bits from the bottom. Stir to combine, and cook for 5 minutes, until thickened. Season to taste with salt and pepper.
4If using a double crust, line an 8-inch (20 cm) pie plate with the crust. Spoon the filling into the crust. (Alternatively, if using one crust, pour the filling into the pie plate.)
5Crimp and seal the dough along the rim of the pie plate. Make a few cuts to let the steam escape. (Alternatively, use a cutter to cut out pieces of the dough and decoratively cover the filling, letting each piece overlap.) Place a baking sheet in the oven in case the potpie cooks over and put the potpie on top of it. Bake for 35 to 40 minutes until the filling is bubbly.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.