Hearty Veggie Seitan Pot Pie
Hearty Vegan Pot Pie
Ingredients
- 3 cups chickpea flour
- 1 tsp salt
- 1 tsp garlic powder
- 4 tbsp oil (e.g. olive, avocado, canola, etc.)
- 1/4- 1/3 cup water
- 1 tbsp cooking oil (e.g. olive, avocado, canola, etc.)
- 1 yellow onion, diced
- 2 stalks celery, diced
- 2 medium potatoes, diced
- 2 large carrots, diced
- 1 small-medium zucchini, diced
- 2 cloves garlic, minced
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp dried thyme
- 1/4 tsp dried rosemary
- 1/4 tsp nutmeg
- 2 tbsp flour
- 2- 1/2 cups unsweetened plant-based milk of choice
- 8 oz seitan, roughly chopped
- 1 tbsp lemon juice
- salt and pepper to taste
Instructions
- To prepare the crust, in a medium sized bowl, whisk together the chickpea four, salt, and garlic powder.
- Stir the 4 tbsp of oil into the chickpea flour mixture to combine. Then add 1/4 cup of water. Stir to combine and begin to knead by hand to bring the dough together. You want the dough to come together into a smooth mass so that no dry flour mixture remains, but the dough should not be tacky. Add more water by the tablespoon if necessary to achieve this.
- Split the dough in half. Form each half into a ball and press flat to make a short disc-like shape.
- Place each disc between two large sheets of parchment paper. Use a rolling pin to roll out each disc between the two sheets of parchment paper to about 1/8” thick.
- Remove from parchment and lay one rolled out half in a pie dish. Press it down to fill the dish. Keep the remaining rolled out piece of crust to top the pot pie.
- To create the filling, warm 1 tbsp of oil in a large pan over medium-high heat on the stove.
- When oil is hot, saute diced onions, celery, potatoes, and carrots for about 7-10 minutes until they just begin to soften.
- Add diced zucchini and saute for another 2-3 minutes.
- Add all of the spices (garlic, cumin, paprika, thyme, rosemary, and nutmeg) and saute for another 1-2 minutes until very fragrant.
- Add flour and stir to combine, cooking for another minute and allowing the flour to start to brown a bit.
- Add milk and simmer for another 1-2 minutes until the sauce begins to thicken around the vegetables.
- Stir in the chopped sietan, lemon juice, salt, and pepper.
- Pour vegetable filling into the prepared pie dough. Top filling with remaining rolled-out pie dough and use your fingers to crimp the top layer of dough to seal with the bottom crust.
- Cut a few slits in the top of the pie to allow steam to escape.
- Bake at 325F for 35-40 minutes. Check about halfway through and tent with foil if necessary to prevent the crust from getting too browned.
- Remove from oven, cut, serve, and enjoy.
This vegan pot pie is reminiscent of the hearty classic you’re probably familiar with. The creamy filling is loaded with veggies that can be swapped out for any of your favorites as long as you have roughly the same amount of veggies as the recipe lists below. I diced the veggies a bit larger to have a chunkier filling. This lovely dish is perfect for a holiday main or dinner on a cold fall or winter day.
I particularly like the chickpea flour crust for this veggie pot pie as it offers a nice layer of flavor to the dish, but your favorite pie crust will work just as well here. If you don’t have a go-to pie crust recipe, I highly recommend giving this one a try. It does not flake up like a traditional pie crust but the bottom layer of crust stays softer while the top layer gets just a little bit crispy and adds a nice crunch to the dish. If you’ve never used chickpea flour, it is just flour made from ground chickpeas but is a nice source of additional protein and fiber in this recipe.
Makes enough for 1 standard sized pie dish. Serves 6-8.
Ingredients:
Chickpea Flour Crust
3 cups chickpea flour
1 tsp salt
1 tsp garlic powder
4 tbsp olive oil
1/4-1/3 cup water
Pot Pie Filling
1 tbsp olive oil
1 onion, diced
3 stalks celery, diced
2 medium potatoes, diced
2 large carrots, diced
1 small-medium zucchini, diced
2 cloves garlic, minced
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp dried thyme
1/4 tsp dried rosemary
1/4 tsp nutmeg
2 tbsp flour
2-1/2 cups unsweetened plant-based milk of choice
8 oz seitan, roughly chopped
1 tbsp lemon juice
salt and pepper to taste
Directions:
To prepare the crust, in a medium sized bowl, whisk together the chickpea four, salt, and garlic powder.
Stir the 4 tbsp of olive oil into the chickpea flour mixture to combine. Then add 1/4 cup of water. Stir to combine and begin to knead by hand to bring the dough together. You want the dough to come together into a smooth mass so that no dry flour mixture remains but the dough should not be tacky. Add more water by the tablespoon if necessary to achieve this.
Split the dough in half. Form each half into a ball and press flat to make a cylindrical shape. Roll out each cylinder between two sheets of parchment paper to about 1/8” thick.
Lay one rolled out half in a pie dish and press to fill the dish. Keep remaining rolled out piece of crust to top the pot pie.
To create the filling, warm 1 tbsp of oil in a large pan over medium-high heat on the stove.
When oil is hot, saute diced onions, celery, potatoes, and carrots for about 5 minutes until they just begin to soften.
Add diced zucchini and saute for another 2-3 minutes.
Add all of the spices (garlic, cumin, paprika, thyme, rosemary, and nutmeg) and saute for another 1-2 minutes until very fragrant.
Add flour and stir to combine, cooking for another minute.
Add milk and simmer for another 1-2 minutes until the sauce begins to thicken around the vegetables.
Stir in the chopped sietan, lemon juice, salt, and pepper.
Pour vegetable filling into the prepared pie dough. Top filling with remaining rolled-out pie dough and crimp top layer of dough to seal with the bottom crust.
Cut a few slits in the top of the pie to allow steam to escape.
Bake at 325F for 35-40 minutes. Check about halfway through and tent with foil if necessary to prevent the crust from getting too browned.
Remove from oven and enjoy.
