Vegetable-Seitan Pot Pie

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Posted By: MD
Posted In:  Dinner_Pies
Page Views:  1033 views
Preparation Time:  0 minutes
Cooking Time:  0 minutes

Other Info

Serves:  6

Additional information: Fat: 1g, Total Carbohydrates: 54g, Dietary Fiber: 8g, Sugars: 2g and
Protein: 10g


  • two 9" pie crusts (one for the top, one for the bottom)
  • 1 tablespoon non-hydrogenated vegan margarine
  • 1 small onion, chopped
  • 3 ribs celery, chopped
  • 2 carrots, peeled and sliced
  • 1/2 cup frozen peas, thawed
  • 1/2 cup frozen corn, thawed
  • 1 8-ounce package seitan , cut into 1/2-inch pieces
  • 1 envelope vegetarian brown gravy mix
  • 1/2 teaspoon rosemary, ground in a mortar and pestle


(1) Preheat the oven to 350 degrees Fahrenheit.

(2) Press one of the pie crusts into a pie pan,flute the edges, poke holes in the bottom andpre-bake for about 10 minutes.

(3) Melt the margarine in a medium saucepan,over medium heat. Add the onions, celery andcarrots and cook until the onions are soft,about 10 minutes. (If you decide to use oilinstead of margarine, sprinkle the vegetableswith a pinch of salt while they are cooking.) Add the peas, corn and seitan, stir and removefrom the heat.

(4) As the vegetables are cooking, prepare thegravy as directed on the package, and add therosemary. (You might be able to find gravy thatalready has rosemary in it, which is ideal. You'd obviously not need to add any rosemary tothat.)

(5) When the gravy is done, pour it over thevegetables and seitan. Pour this mixture intothe pie crust. Place the other pie crust atopthe pie, cut off any crust that hangs over theedge and press the edge into the edge of thebottom crust. Cut vents in the top crust andbake for 30 minutes, or until the top crust isbrowned (or until the gravy starts to bubble up).

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