Sunday, March 4, 2012

Vegetable Pot Pie



The original recipe calls for seitan, cubed but I used baked tofu from Trader Joes and diced small.  I would also suggest making a bit more marinade if you like the pie more gravy-like.  Even though most of the liquid was absorbed, the taste was fantastic.  We like our pot pies with crust on the top and bottom even though the recipe calls for top crust only – I say live a little!

Pot Pie (The Chicago Diner Cookbook)

Marinade:
3/4            cup water
3/4            cup white wine
1               tablespoon nutritional yeast
1               tablespoon onion powder
1               tablespoon garlic powder
1/2            teaspoon dried dill weed
1 -1/2        teaspoons poultry spice, or 1/2 teas. sage + 1/2 teas. thyme
1               teaspoon salt
1/4            teaspoon pepper

1 1lb.       seitan, cubed or tofu or tempeh

Vegetables:
1            cup chopped onion
1            cup thinly sliced carrot
1            medium potato, diced
1            cup chopped celery
1/2         cup frozen peas
1/2-2/3  cup unbleached flour

In a casserole or medium pan, whisk together all marinade ingredients. Add seitan and marinate 20-30 minutes. Drain, reserving the liquid. Bake on an oiled sheet pan 20-30 minutes, stirring twice. Set aside.
     Preheat the oven to 375 degrees. To prepare the vegetables, saut√© the onion, carrot, and potato until almost soft. Add the celery; cook 5 minutes and add peas. Add 1/2 – 2/3 cup of unbleached flour to the reserved liquid, and stir well. Pour slowly over the vegetable mixture, then add seitan or tofu. Cook until thick, about 5 minutes.
     Pour into a 4-quart casserole, top with a prepared pie crust and bake 35-40 minutes.

Pie Crust:  (makes 2 crusts)
1            cup unbleached flour
1            cup whole wheat pastry flour
1            teaspoon salt
1            teaspoon baking powder
2/3         cup soy margarine
1/4-1/3 cup ice water

In a medium bowl, stir the dry ingredients with a pastry cutter or fork. Cut in the margarine until the dough is crumbly and pebble-like. Make a well in the center of the bowl, and add the ice water. Mix until the dough forms a ball. You may need to drizzle a little more water to get it to the point where it will hold together. Shape into a ball and divide in half.
Roll out the dough 1/8 inch thick on a floured board or countertop.  Add to top of casserole.

3 comments:

  1. Hi Ramona & Kevin,
    Is the end of the recipe missing? What do you do with the pastry and how long do you put in the oven for afterwards? Do you add the liquid back in?
    Cheers,
    Jacquie

    ReplyDelete
    Replies
    1. Great thanks! I made it last night and added kale. It was divine!

      Delete
    2. So glad you liked it, I think I'll add the Kale when I make it this weekend. Did you use one or two crusts?

      Delete