Winter Vegetable Pot Pie

Winter Vegetable Pot PieCold weather = comfort food. This recipe yields root vegetables and starchy goodness smothered in gravy and topped with buttery pastry. No complaints! (Note: we cheated and used pre-made soy chicken in place of seitan in the recipe below, but either would be delicious. The President’s Choice brand of soy chicken is pretty fantastic, if you’ve never tried it before!)

Winter Vegetable Pot Pie

via Vegan Planet (Robin Robertson)

1 large potato, peeled and diced
1 large carrot, chopped
1 parsnip, peeled and chopped
1 1/4 cups vegetable stock
2 tbsp tamari or other soy sauce (I recommend Braggs)
1 tbsp cornstarch dissolved in 2 tbsp water
1 tbsp olive oil
1 medium sized yellow onion, chopped
12 oz seitan, coarsely chopped (or soy chicken, tofu etc.)
Salt and freshly ground black pepper
1/2 cup frozen green peas, thawed

1 1/4 cups unbleached all purpose flour
1/4 tsp salt
1/2 cup chilled corn oil
2 tbsp ice water

To make the filling, cook the potato, carrot, and parsnip in a pot of boiling salted water until tender, about 10 minutes. Drain, rinse, and set aside. In a small saucepan, bring the stock and tamari to a boil over medium-high heat. Reduce the heat to low and whisk in the cornstarch mixture. Simmer, stirring, until thickened, 2 to 3 minutes. Remove from the heat and set aside. Heat the olive oil in a medium sized skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Using a slotted spoon, transfer the onion to a lightly oiled 2-quart casserole dish. (Note: approx 2 L.) Reheat the skillet and add the seitan. Season with salt and pepper to taste and cook, stirring, until browned, about 5 minutes. Transfer to the casserole dish. Stir in the peas, root veggie mixture, and sauce and set aside.

Preheat the oven to 350 F. To make the crust, combine the flour and salt in a food processor, pulsing to blend. Add the corn oil and process until the mixture is crumbly. With the machine running, slowly add the water and process until the mixture forms a ball. On a lightly floured surface, roll out the dough until it is slightly larger than the casserole dish. Place the crust over the casserole and crimp the edges. Bake until the filling is hot and bubbly and the crust is browned, about 45 minutes. Let rest for 5 minutes before serving (unless of course you enjoy burning the roof of your mouth).

winter vegetable mixture
baking winter vegetable pot pie



  1. LB · October 9, 2013

    Yummy! Was it a mushroom gravy?


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