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Hearty Seitan Pie

This recipe is another of those I have veganized from an old cookbook, just for fun. I really like taking some old or traditional styled recipes and making it into something edible for Jim and myself.

Part of the attraction is getting the finished product to look just like the original recipe. Having a photo to compare is a lot of fun and I chose to adapt a recipe from an old Ladies’ Home Journal cookbook. It is a 1970 copy of their Handbook of Holiday Cuisine.

Having a nice meal is an even better result of my veganizing escapades. I adapted then split this Steak and Kidney Pie with Oysters recipe into 2 smaller pies so that we could take one to Amy & Arron in NYC. I chose to use 3 different kinds of seitan. You could use homemade but I mixed it up with two different kinds of Lightlife Smart Strips, a couple of packets of Gardein BBQ Skewers and some Upton’s Naturals.

Hearty Seitan Pie

Ingredients:

3 Tablespoons canola oil
1 medium onion, chopped
2 gloves garlic, chopped
3 medium carrots, peeled and chopped into 5/8″ pieces
2 medium potatoes, peeled and chopped into 5/8″ pieces
16 oz. mushroom quartered
2 Tablespoons tomato paste
16 oz. vegan gravy
24 oz. mixed seitan in about 1″ pieces (see note above)
16 oz. package of puff pastry, thawed
2 Tablespoons Coconut Milk

Directions:

Pre-heat oven to 425° F

Saute seitan in 2 tablespoons of the oil until the exterior starts to brown slightly. Remove from pan and set aside.

In the same pan, add remaining oil and lightly saute onions and garlic in oil until onion is just translucent. Add in carrots and potatoes and cook over medium-hugh heat for about 3 minutes. The vegetables will just begin to get tender but centers are still quite firm. Add mushrooms and reduce heat to medium, stirring for another couple of minutes. Remove from heat.

Stir the tomato paste and gravy into the vegetable mixture. Add in the browned seitan and stir until all pieces are well coated. Pour mixture into a large shallow casserole and set aside.

Press together the puff pastry sheets and roll it into a 1/4″ thick piece that will be 1″ larger than the top of the casserole dish (or for 2 smaller casserole as I did). Moisten the edge of the casserole dish and press the pastry to cover the dish. Trim off the excess and set aside (you may use the excess to decorate the top with designs). Crimp edges of pastry top to thecasserole and cut 2 or 3 slits in the top to allow steam to escape. Decorate with extra dough if you like and brush entire top with the coconut milk. Bake for 30 minutes, crust will be a golden brown.

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About trueindigo

vegan, runner, blogger, mom, model, artist, tarot reader.

4 responses »

  1. What did it taste like? I don’t even know what kidney pie should taste like.

    Reply
  2. I love when you do this, Terri! it’s beautiful!

    Reply

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