Winter Vegetable Potpie

Cook the potato, carrot and parsnip in a pot of boiling water until tender, about 10 minutes. Drain, rinse, and set aside.

In a small saucepan, bring the stock and tamari to a boil over medium-high heat. Reduce heat to low and whisk in cornstarch mixture. Simmer, stirring, until thickened, 2 to 3 minutes. Remove from heat and set aside.

Heat the olive oil in a medium-sized skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Using a slotted spoon, transfer the onion to a lightly oiled 2-qt. casserole dish.

Reheat the skillet and add the seitan. Season with salt and pepper to taste and cook, stirring, until browned, about 5 minutes. Transfer to the casserole dish. Stir in the peas, potato-carrot-parsnip mixture, and sauce and set aside.

Preheat the oven to 350 degrees.

To make the crust, combine the flour, salt, and oil in a small bowl and mix with a fork until it looks like coarse meal. Sprinkle with water and mix with fork. Gather the dough into a ball, adding just a little more water or oil if necessary to get it to hold together. Roll out the dough between two sheets of waxed paper.

Place the crust over the casserole and crimp the edges.

Bake until the filling is hot and bubbly and the crust is browned, about 45 minutes. Let rest 5 minutes before serving.