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Winter Vegetable Potpie


Vegan Planet, Robin Robertson with some changes by Eve

Comfort food for a cold winter's night. This potpie is a favorite in my family.


1 large potato, peeled and diced
1 large carrot, chopped
1 parsnip, peeled and chopped
300 ml1 & 1/4 c. rich vegetable stock
30 ml2 T. tamari or other soy sauce
15 ml1 T. cornstarch dissolved in 2 T. water
15 ml1 T. olive oil
1 medium yellow onion
340 g12 oz. seitan, coarsely chopped
salt and pepper to taste
120 ml1/2 c. frozen green peas

240 ml1 c. plus 2 T. all-purpose flour
1 ml1/4 tsp. salt
79 ml1/3 c. chilled canola oil
30 ml2 T. cold water


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.


The filling ingredients may be varied to use whatever vegetables you prefer. You may also substitute tempeh or tofu in place of seitan.

Major Ingredients: