Rustic Seitan and Root Vegetable Potpie

1. Make the Crust

Start by making the crust. In a large mixing bowl, combine the all-purpose flour, cornmeal, sugar, salt, and baking powder. Add the cold vegan shortening in small chunks, and use a pastry cutter or two knives to cut the shortening into the flour mixture until it resembles coarse crumbs.

2. Add Water and Vinegar

In a small bowl, mix the cold water with the apple cider vinegar. Gradually add this vinegared ice water to the flour mixture, stirring with a fork until the dough holds together. Press the dough into a ball, then roll it out on a floured surface until it is about 2-3 inches larger than your casserole dish. Transfer the dough onto parchment or waxed paper, cover with plastic wrap, and refrigerate.

3. Preheat Oven

Preheat your oven to 375°F.

4. Sauté Seitan

Heat 3 tablespoons of grapeseed oil in a large soup pot over medium heat. Add the chopped seitan and sprinkle with soy sauce. Sauté the seitan for about 8-10 minutes, until it is lightly browned and flavorful.

5. Create Roux

Add the remaining 2 tablespoons of grapeseed oil to the pot. Stir in the chickpea flour to create a roux, cooking until it turns a fragrant mustard color.

6. Add Onions

Add the finely diced onion to the pot and cook for about 4 minutes, until softened.

7. Add Root Vegetables

Stir in the carrot, potato or celery root, and celery. Cook, stirring frequently, for another 8 minutes until the vegetables start to soften.

8. Add Wine and Peas

Pour in the white wine or vegetable broth, cooking for 2 minutes. Stir in the peas.

9. Add Broth and Spices

Add half of the vegetable broth along with the dried thyme, mustard powder, and ground sage. Bring the mixture to a simmer, then add the remaining broth. Continue to simmer until a thin gravy forms, about 6-8 minutes. Season with salt and freshly ground black pepper to taste.

10. Prepare Crust

Remove the dough from the fridge. Ladle the seitan and vegetable filling into your casserole dish. Carefully place the crust over the filling, pressing the edges to seal. Trim any excess dough and crimp the edges. Poke a few holes in the crust to allow steam to escape.

11. Bake Potpie

Place the casserole dish in the oven. To catch any drips, place a rimmed baking sheet or aluminum foil on the rack below. Bake for 40-45 minutes, until the crust is browned and flaky. The bubbling filling will indicate it’s done.

12. Cool and Serve

Allow the potpie to cool for at least 10 minutes before serving. This will help the filling set and make it easier to serve. Enjoy your Rustic Seitan and Root Vegetable Potpie with a side of steamed broccoli or a fresh spinach salad.