The vegan version of chicken pie, this is the perfect winter warmer. The seitan, half tofu, half wheat, is rich in nutrients, softens in the oven as it absorbs the flavours of the spices. Mushrooms and leek wrapped in white sauce add to the succulence with a touch of clove for an added dimension.
Serves 4
Prep 1 hour
Generous drizzle oil
200g leek or onion chopped
Curry leaves, cumin, cloves, salt and pepper
250g mushrooms
Another generous drizzle oil
225g seitan, shredded by hand into 1-2” chunks
3 tsp corn flour
200ml of oat or soya milk
2 – 3 tbsp nut butter
320g pastry (or enough to cover your pyrex dish)
260g spinach, on the side
can of beans, on the side
Take a large frying pan and add the ingredients in the order listed above, from oil to seitan, over a medium heat, stirring frequently. The time is takes to cut the next veg should be enough time for the previous item to fry. Sprinkle the corn flour over the ingredients and stir. Add milk and gently stir, a thick sauce should appear after a few minutes. Stir in nut butter. Preheat oven to 180 / 160 degrees fan assisted, gas mark 4. Roll out pastry and line pyrex dish. Pour in contents of frying pan. Cover dish with pastry lid and prick holes to allow steam out when cooking. Bake on middle shelf for 45 minutes, or until pastry is golden brown. With 5 or 10 minutes to go, boil your green and beans on the hob, and serve.
I had some green beans left over, see picture, but add black beans for a nutritional medley to accompany your pie!
Sarasvati Flow 