Vegan Recipes

Seitan steak & mushroom pie

A picture of a pie with a golden pastry topping.

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.)

Some seitan steaks with mushrooms and fresh rosemary in the background

A bottle of mushroom ketchup on a wooden surface with fresh rosemary and dried herbs.

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, onion, and button mushrooms in a cast iron skillet.

A number of glass jars on a shelf. The jar in the foreground has a label that says "thickening flour".

A close-up of juicy stewing seitan steak in a cast iron skillet.

Seitan steak & mushroom pie

This pie is perfect for a Sunday dinner, or just as a comforting any-night meal to warm you up when it’s cold outside. I’d recommend serving with creamy mashed potatoes, green vegetables, and lashings of rich gravy.
Course: Main Course


  • 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).


This recipe was first published on

Seitan pie with a slice removed, showing a rich and tasty filling.

How about you? What’s your favourite cold-weather recipe?

Check out my seitan recipes:

🍴 Meaty seitan cutlets

🍴 Beefy shiitake seitan

Follow my Praise Seitan! board on Pinterest!

A meaty seitan and mushroom pie. Vegan and delicious!

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  • Reply Susan

    Mushroom ketchup? How have I never known about such a thing? Come on Australia, if you are going to insist on being obsessed with the monarchy, get some damn mushroom ketchup. I will have to start keeping an eye out in the ‘UK special foods’ sections some grocery stores have here.

    Favourite cold weather food… for the three days of cold weather a year that we have… I love stews. Especially those Isa ones with the dumplings on top.

    February 4, 2019 at 23:03
    • Reply Jenny

      Ohhhh dumplings are more or less one of my favourite things in the WORLD. When I was wee, I used to fight over the last dumpling in the pot. Woe betide my Mum if she hadn’t made an even number…. My Nana would bake dumplings in the oven so they were cronchy on the outside and soft and fluffy inside. Such a wonderful world of dumplings!

      Mushroom ketchup is absolutely delightful and I’d definitely suggest sourcing some if you can manage it 🙂

      February 5, 2019 at 08:42
  • Reply Joey

    Just came back to the homepage and saw you’ve had a fancy new update – it’s lovely! I’m always afraid of seitan – too chewy, too funky – but I love a pie. I just need to find me a good seitan substitute and I’m there.

    February 6, 2019 at 20:53
    • Reply Jenny

      Omg really? I looooooove the seitan. What really freaks me out is seafood analogs. But I reckon this pie would be just super with LOADS more mushrooms of different kinds 🙂

      February 7, 2019 at 09:00

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