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.
Provided by Chef Joey Z.
Categories Savory Pies
Time 1h10m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- 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!
Nutrition Facts : Calories 280.4, Fat 3.5, SaturatedFat 0.5, Sodium 62.1, Carbohydrate 23.3, Fiber 4.2, Sugar 5, Protein 6.3
PENNSYLVANIA DUTCH SEITAN POT PIE
From Veggie Life. The one thing I miss about a no fat lifestyle was the Chicken Pot Pie Note: just chop the seitan into bite size chunks. Also note if you can find them buy eggless pot pie noodles or eggless southern dumplings [they both work]
Provided by That is Dr House to
Categories Savory Pies
Time 25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Noodles: In bowl whisk the egg and water. Add your flour and salt then stir until dough gathers into a ball. Knead 5 to 6 minutes. You want smooth and elastic. Cover and let rest.
- In a dutch oven combine the onion, carrot, celery, potato, corn, broth, water, bouillon and seitan. Bring to a boil, cover and simmer for 10 minutes.
- Roll out the noodle dough. Cut into pot pie squares about 1 1/2 inch wide and 1/8 thick. Drop into soup. DO NOT SHAKE OFF THE FLOUR. In fact if the soup isn't thick enough to please you dump some more from the mixing bowl inches Now close the lid.
- Cook for about 10 minutes and like the dumpling recipe do not peek. Adjust the seasonings [salt, pepper, Mrs Dash] when done. Serve.
- For PA Dutch "Chicken" and dumplings use the sauerkraut dumpling recipe I posted under Philocrates.
- For Vegan omit the egg noodles and use eggless. Sorry I don't know of a sauerkraut dumpling that can be made without it. You could try the recipe I posted and omit but no promises.
Nutrition Facts : Calories 142, Fat 1.2, SaturatedFat 0.3, Cholesterol 26.4, Sodium 180.6, Carbohydrate 29.4, Fiber 2.9, Sugar 2.7, Protein 4.5
SEITAN
Make your own vegan protein with this tasty alternative to chicken. Use in stir fries or deep-fry in batter until crispy. Serve with your favourite sides
Provided by Cassie Best
Categories Dinner, Supper
Time 45m
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- Blitz the tofu, soy milk, miso, Marmite, onion powder, garlic powder, 1 tsp salt and ½ tsp white pepper in a food processor until smooth.
- Tip into a bowl and add the wheat gluten and pea protein or protein powder. Mix to form a dough. Once the dough has come together, give it a really good knead, stretching and tearing for 10-15 mins. It will be ready once the dough feels springy.
- Pour the vegetable stock into a pan. Bring to a simmer. Flatten out the seitan to a thickness of 1cm and chop into chicken-breast-sized chunks. Simmer these in the stock for 20 mins, covered with a lid, then allow to cool in the stock. Ideally, do this the day before and leave to chill in the fridge. The seitan chunks can also be frozen if you wish. When you're ready to use the seitan in a recipe, pat it dry with kitchen paper then chop or tear into smaller pieces before cooking, if you like.
Nutrition Facts : Calories 211 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 1.43 milligram of sodium
VEGETARIAN SHEPHERD'S PIE
Provided by Melissa Roberts
Categories Soup/Stew Milk/Cream Mushroom Onion Potato Christmas Thanksgiving Vegetarian Dinner Leek Root Vegetable Carrot Parsnip Red Wine Christmas Eve Butter Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 23
Steps:
- Make stew:
- Blanch pearl onions in a 2-quart saucepan of boiling water 2 minutes, then drain and cool in an ice bath to stop cooking. Peel onions and trim, leaving root ends intact.
- Heat 2 tablespoons oil in a 5-quart heavy pot over medium-high heat until it shimmers. Brown seitan in 3 batches, turning occasionally, 3 to 5 minutes (add 2 tablespoons oil between batches). Transfer to a plate.
- Cook leeks in remaining 3 tablespoons oil with 1/4 teaspoon salt in pot over medium heat, covered, stirring occasionally, until softened, about 6 minutes. Add garlic and cook, stirring frequently, until golden and fragrant, about 2 minutes.
- Add mushrooms and 1/2 teaspoon salt and cook, covered, stirring occasionally, until they just begin to give off liquid, about 5 minutes. Add carrots, parsnips, thyme, and rosemary and cook, covered, stirring occasionally, until vegetables are just tender, 10 to 12 minutes. Transfer vegetables to a bowl.
- Add wine to pot and boil until reduced to about 1 cup, 10 to 15 minutes.
- While wine reduces, make a beurre manié by stirring together butter and flour in a small bowl to form a paste.
- Add stock to wine and bring to a brisk simmer. Whisk in beurre manié, then simmer, whisking occasionally, until thickened slightly, 3 to 5 minutes. Add seitan, pearl onions, and vegetable mixture to pot and simmer, covered, 30 minutes.
- Remove from heat and stir in parsley.
- Make topping while stew simmers:
- Peel potatoes and cut into 2-inch pieces. Cover potatoes and celery root with cold water in a 4-to 5-quart heavy pot, then simmer, partially covered, until very tender, 20 to 25 minutes. Reserve 1/2 cup cooking water, then drain in a colander.
- Bring butter, milk, and cream to a simmer in pot over medium heat, stirring until butter has melted. Stir in reserved cooking water, 1 teaspoon salt, and 1/2 teaspoon pepper. Remove from heat. Force potatoes and celery root through ricer into hot milk mixture and stir gently to combine.
- Finish pie:
- Preheat broiler. Put baking dish in a large 4-sided sheet pan and transfer stew to dish.
- Spoon potato mixture over stew and spread evenly to cover. Broil about 3 inches from heat until top is golden, about 5 minutes.
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