A house favorite! Tastes just as good
as the usual meat version. Please note: NO SALT USED.
Ingredients:
1 medium carrot, diced
1 potato, diced
2 stalks celery, diced
2 cups mushrooms, diced
1 cup corn
1 cup peas
1/4 cup nutritional yeast
2 TB soy sauce (low sodium, or tamari)
Seitan crumbles*
Roux:
1 cup all-purpose flour*
2/3 cup extra virgin olive oil
Crust:
2 cups flour*
1 cup Earth Balance vegan butter (or
“Melt” if available)
Seasonings:
1.5 t Oregano
1 t Sage
1 t Rosemary
(Optional: Black pepper to taste)
First, you make a roux: In a non-stick
pot, heat up the olive oil until hot. Add in the flour, a little
at a time until absorbed. IMPORTANT: KEEP STIRRING. The roux can
scorch easily; this is not good. The roux will
thicken, turning from light brown to a darker shade with a tinge of red; from here the flavor will start
to become more and more musky. I usually stop when the mixture starts
to become thick and before it starts to separate.
Add the onions and celery. Keep
stirring, letting the vegetables cook in the hot mixture for five to
eight minutes. Add in the water, rest of the veggies, and the
seasonings. The mixture should be thick; add water if you like it
thinner. Simmer about 12 minutes. Remove from heat.
The crust:
Chill/freeze 2 cups of all-purpose
flour. When the veg/roux mixture is almost cooked, mix the flour with the
Earth Balance; knead until it forms a clean ball. Roll out the dough to 1/2 inch
thick and cut to just wider than the baking vessels. Fill the baking
vessels with the cooked mixture, top with the crust mixture, forking
the edges closed. Poke three holes in the top let the steam out.
Bake at 375 for 30 minutes; longer
until the crust begins to brown or you can finish in the broiler for three minutes. Let cool.
For Gluten-free, substitute:
Flours: Tapioca, corn, coconut, or
combination.
Tofu (firm, smoked) instead of seitan (diced, or crumbled by hand).
