Seitan Pot Pie

On Sunday we ventured into the city with to stock up on tons of pantry stuff at the one and only Rainbow Grocery. If that store could open a branch in Walnut Creek, I would appreciate it immensely. (I realize that’s never going to happen).

Since we were going all the way across the bay anyway, we decided to add a couple side trips.  First, we went to Trouble Coffee for lattes and toast.  It was a beautiful day, so we strolled down to the beach.  Ellie’s gotten pretty awesome at walking, but the sand provided some new challenges.  Still, she LOVED every minute: watching the dogs, saying hi to people, and trying to explain to us everything she saw.

I’ve lived here for 2+ years now but I always seem to forget that November is pretty much the best month of the year on the ocean side of the city.  It was perfect.

It’s still a tiny bit warm for comfort food, but that’s not stopping me.  This was a little bit involved for a weeknight, but it was delicious.  Filling and hearty, with a whole-wheat cornmeal crust and plenty of seitan and vegetables inside, all three of us loved it.  It’s definitely going into the rotation all fall and winter long!

I made my seitan using this recipe, but if you’re short on time, you can use store-bought. I know it’s kind of wrong, but I un-veganized this recipe.  I used butter in the crust instead of shortening.  If you’re vegan, you can use shortening (or I’d imagine Earth Balance would be pretty good too), but since I’m not, I just couldn’t make pastry without real butter.

Seitan Pot Pie


  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1/4 cup cornmeal
  • 2 tsp sugar
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1/2 cup butter, cut into small cubes
  • 1/2 - 3/4 cup cold water
  • 2 tsp apple cider vinegar
  • Filling
  • 3 tbsp olive oil
  • 1/4 cup garbanzo bean flour
  • 1 onion, finely diced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 large russet potato, diced
  • 1 cup frozen corn kernels
  • 1 lb seitan, cut into 1/2" cubes
  • 2/3 cup white whine
  • 1 1/2 cups vegetable broth
  • 1 tsp dried thyme
  • 1/2 tsp dried sage
  • salt and pepper


  1. To make the crust, place the flours, salt, sugar, cornmeal, and baking powder in a medium bowl and stir together with a fork.
  2. Add the butter and blend in with a pastry cutter, or rub between your fingers until it resembles coarse crumbs.
  3. Add the vingegar and water (a few tablespoons at a time), and stir with a wooden spoon until the dough comes together.
  4. Knead it gently once or twice, then pat it into a disk and wrap in plastic wrap. Keep in the refrigerator while you prepare the filling.
  5. To make the filling: heat the oil in a large pot over medium heat.
  6. Add the garbanzo flour and stir constantly until golden brown and fragrant, about 10 minutes.
  7. Add the onion and continue stirring for about 5 minutes, until the onion softens.
  8. Add the carrots, celery, and potatoes and cook for 5 more minutes. Stir in the white wine.
  9. Scrape any browned bits off the bottom of the pan and stir well.
  10. Add the seitan, broth, corn, sage and thyme and cook until the vegetables are soft and the sauce has thickened slightly. Season to taste with salt and pepper.
  11. Preheat the oven to 350 F.
  12. Ladle the filling into a 3 quart casserole dish or several smaller, oven-safe bowls.
  13. Remove the pastry from the refrigerator and roll out between two pieces of plastic wrap until it's about 1/4" thick.
  14. Gently drape over the casserole and trim so there's about 1" of extra dough around the edges.
  15. Prick all over with a fork.
  16. Place the casserole on a baking sheet and bake for about 45 minutes, until the crust is browned. (If you're using smaller bowls, drop the baking time to about 30 minutes)
  17. Remove from the oven and cool for about 10 minutes before serving.

(adapted from Veganomicon)


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