Gourmet Seitan Pie

"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."
photo by Chef Joey Z. photo by Chef Joey Z.
photo by Chef Joey Z.
Ready In:
1hr 10mins
1 casserole




  • Prepare you pie crust and set aside or put it into the fridge until you're ready to use it.
  • 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.
  • 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.
  • Add in the 2 cups Baby Bella Mushrooms.
  • Saute this for a few more minutes.
  • Add the thawed veggies and saute for a few minutes. Then add the Marsala Wine. Let it simmer and reduce down.
  • 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.
  • Top with the pie crust.
  • Bake 350'F for 15-20 minutes or until the crust is golden brown.
  • Bon Appetit!

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<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
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