Gourmet Seitan Pie

Submitted by Chef Joey Z.

"I had a couple of boxes of Seitan I wanted to use up, so came up with this recipe. I used as many organic ingredients as I could. I think it just tastes better. I used a 91/4 round x 2 3/4 inch casserole dish. This dish can hold about 3 quarts. You can make any good single pie crust for this and top the pie. I don't do a bottom crust, but if you want to it will change the cooking time for this pie."

 

• Ready In: 1hr 10mins
• Ingredients: 15
• Yields: 1 casserole
• Serves: 6-8

ingredients

• 1 tablespoon olive oil
• 1 large cooking onion (chopped medium)
• 2 garlic cloves (pressed)
• 2 cups sliced baby bella mushrooms (sliced)
• 16 ounces seitan (sliced in strips)
• 1 (10 ounce) package frozen asparagus (cut in pieces)
• 1 (10 ounce) package frozen mixed vegetables
• 3 1⁄2 ounces mixed frozen mushrooms
• 1 cup marsala wine
• 1 cup soymilk (or other non-dairy milk)
• 2 tablespoons arrowroot
• salt and pepper
• 2 tablespoons fresh sage leaves
• 1 tablespoon fresh tarragon leaves
• 1 tablespoon fresh oregano leaves

directions

1. Prepare you pie crust and set aside or put it into the fridge until you're ready to use it.
2. Thaw all your frozen vegetables. I did this in a glass dish in the microwave to save time. Otherwise take them out the night before and let them thaw in the fridge.
3. While that is thawing saute your onions in the olive oil. Soon as they are transparent add the garlic, saute it on med. low, you do not want it burnt.
4. Add in the 2 cups Baby Bella Mushrooms.
5. Saute this for a few more minutes.
6. Add the thawed veggies and saute for a few minutes. Then add the Marsala Wine. Let it simmer and reduce down.
7. Mix the Soy milk with the Arrowroot Flour and add it to the vegetables and let it thicken. Turn off the heat and set aside. Cool for a few minutes.
8. Top with the pie crust.
9. Bake 350'F for 15-20 minutes or until the crust is golden brown.
10. Bon Appetit!