This past weekend was a cold and wet one, friends. I decided to revive an old recipe from this blog, now nearly seven years old (!!) and definitely in need of a re-make. I’d recommend using a nice beefy seitan and having a go of making your own. All you really need is some vital wheat gluten and a good recipe! I highly recommend this one from It Doesn’t Taste Like Chicken, which worked a dream for me. (I subbed fancy organic tomato ketchup for tomato paste.)
I pre-made the seitan and let it chill in its marinade overnight before making my pie. I also added some of my beloved mushroom ketchup to the marinade. If you’re in the UK this stuff has to be a vegan pantry staple!
Seitan steak & mushroom pie
- 3 cups chopped seitan steaks
- 2 brown onions (chopped)
- 1.5 cups buttom mushrooms (halved)
- 2 tbsp plain flour/cornflour
- 1 tbsp dried rosemary (or fresh, de-stalked)
- 1 tbsp dried thyme (or fresh, de-stalked)
- 1 large bay leaf
- 2 tbsp olive oil (for frying)
- 1 tbsp mushroom gravy (or vegan worcestershire sauce)
- 300 ml vegetable stock (inc 1 tsp onion gravy powder)
- salt & pepper (to taste)
- shortcrust pastry to line an 8-9" tin
- 2 tbsp soya milk for brushing
- Begin by pre-heating the oven to 180°C, and browning off the seitan in a non-stick pan with a little olive oil. Then add the mushrooms and onion, cooking over a medium heat until the onions are softened.
- Add the flour and herbs, bay leaf, and salt and pepper and mix well. Add the mushroom gravy and stock. Turn the heat down to low-medium and let the mixture simmer for 10 minutes or so.
- While the seitan mixture is simmering, roll out your shortcrust pastry and line your pie tin, sifting a little plain flour into the tin beforehand to prevent sticking.
- Spoon the mixture into the pie tin, and then top with the remaining pastry. Make a few cuts in the top of the pie to allow steam to escape, and press the edges down with a fork. Lightly brush the top with soya milk.
- Bake the pie at 180°C for around 40 minutes, or until golden brown.
- Serve with your favourite potatoes (I like mashed) and veggies of your choice, along with lots of thick gravy (it’s got to be Bisto Onion for me).
How about you? What’s your favourite cold-weather recipe?
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