VEGAN SEITAN “CHICKEN STYLE” POT PIE

Ingredients (Makes 4 servings)

For the Filling:

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup seitan, diced (~30g protein)
• 1 cup mushrooms, sliced
• 1/2 cup green peas (frozen or fresh)
• 1 medium carrot, diced
• 1 cup unsweetened soy milk (or other high-protein plant milk)
• 1/2 cup vegetable broth
• 1 tbsp soy sauce
• 1-2 tbsp nutritional yeast
• 1 tbsp cornstarch (or flour) mixed with 2 tbsp water (for thickening)
• 1/2 tsp thyme, oregano, basil *This sort of thing*
• 1/2 tsp black pepper
• Salt to taste

For the Puff Pastry Crust:

• 1 sheet vegan puff pastry, thawed
• 1 tbsp plant-based milk for brushing

Instructions

1. Preheat the oven to 400°F (200°C).

2. Cook the filling:

   • Heat olive oil in a pan over medium heat. Sauté the onion and garlic until soft.
   • Add the seitan and mushrooms, cooking for about 5 minutes until lightly browned.
   • Stir in the peas, carrot, soy sauce, thyme, black pepper, and nutritional yeast. Cook for another 2 minutes.

3. Make it creamy:

   • Pour in the vegetable broth and soy milk, bringing it to a gentle simmer.
   • Stir in the cornstarch slurry and cook until thickened (about 3 minutes).
   • Taste and adjust seasoning as needed. Remove from heat.

4. Assemble the pie:

   • Transfer the filling into a 9-inch pie dish or individual ramekins.
   • Roll out the puff pastry slightly and place it over the filling, trimming excess if needed. Press the edges to seal.
   • Brush the top with plant-based milk and cut a few small slits for steam to escape.

5. Bake:

   • Place in the preheated oven and bake for 20–25 minutes or until the pastry is golden and crisp.

6. Serve:

   • Let it cool for a few minutes before serving. Enjoy your high-protein, hearty vegan pie!

Nutrition Estimate (Per Serving)

• Calories: ~580 kcal
• Protein: ~30g
• Carbs: ~65g
• Fats: ~22g

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