Vegan Not-Turkey Pot Pie

On Saturday, I made Byanna Clark Grogan’s recipe for Soy Seitan “Turkey” to make up for the Cafe Indigo Roast. Bryanna’s recipe makes 3 lbs! It was ok and oddly tasted like turkey (and a bit like flour). So after a couple of dinners and a few sandwiches, I still had half of it left. Tonight I made a large portion of it into a pot pie – A Not-Turkey pot pie! It was really good and was reminiscent of a chicken pot pie or a turkey pot pie. So, if you have any leftover Tofurky, or Soy-Seitan Roast, or Celebration Roast, this is a great way to handle the leftovers. I suppose any chicken-style seitan would work here. Oh, and FYI – I wasn’t aiming for health food when I made this.

Not-Turkey (Vegan) Pot Pie

Vegan Not-Turkey Pot Pie

3 cups all purpose flour
2 sticks earth balance margarine, each stick cut into 8 pieces
1 tsp salt
ice water

4 tbsp earth balance margarine
1 onion, diced
2 celery stalks, chopped
3 carrots, sliced
3 yukon gold potatoes, diced (no need to peel)
1 to 1 1/2 cups frozen peas
3/4 tsp dried rubbed sage
1/4 tsp dried thyme, rubbed between your fingers
1/4 tsp dried basil
2 cups boiling water
1 Not Chickn boullion cube
3 Tbs flour
1/2-3/4 cup soy milk
2 cups cubed seitan (chicken style – homemade will work best here)


Place 3 cups flour, 1 tsp salt, and 2 chopped sticks of earth balance margarine into a food processor. Pulse until no butter pieces are larger than the size of a pea. Add 8 tbsp ice water. Pulse in the food processor just enough to incorporate the water. If the dough is still too dry add more water. It should form a moist dough. Turn out onto a floured board and knead a couple of times. Form into a ball and cut in half. Make each half into a flattened ball. Wrap each in plastic wrap and place in the fridge for at least 30 minutes.

Preheat oven to 400 F.

Dissolve the bouillon cube in 2 cups boiling water to make a stock. Set aside.

Heat 2 Tbsp earth balance margarine in a large pot. Add onions, carrots, and celery. Cook until softened. Add dried herbs. Cook for about 2 minutes. Add the stock. Add the potatoes. Bring to a boil and cook until potatoes are just softened. Add the frozen peas.

Meanwhile, heat 2 Tbsp earth balance margarine in a nonstick skillet. Add the “turkey” and cook for a minute. Add 3 tbsp flour and cook for another minute. Add soy milk and heat until warmed and just starting to thicken.

Add the “turkey” mixture back to the vegetable mixture. Cook until thickened. If it gets too thick, make some more stock with water and another bouillon cube and add more stock (or add water). Set aside.

Roll out one of the dough rounds into a circle so that it is larger in diameter than your pie plate. Place it in the pie plate and trim the excess. Add the filling to the pie. You may have extra filling. Just fill it to the top of the pie (and eat the rest of the filling another time). Roll out the other crust and place it over the top. Trim the excess. Turn the edge of the bottom crust up over the top crust and press down to flute the edges.

Bake for 15 minutes at 400. Turn the oven down to 350 and cook for another 20-30 minutes.



Filed under Dinner Entrees

5 responses to “Vegan Not-Turkey Pot Pie

  1. That's the most beautiful crust I've seen!

  2. Thanks. I used Isa's method of fluting the edges. Before I always tried to turn the top crust under the bottom, but it definitely works better the other way around.

    But, I skipped her part about the knife and just pushed it down with my fingers around the edge.

  3. Liz

    Dude, you need to open a vegan restaurant 🙂 In Chicago, preferably, heehee.

  4. You are such a nice friend. 🙂 And, you need to open an eco-household store.

  5. For MOFO this month, I thought it might be fun to look back through my old entries and pick out my favorites; recipes we really loved or recipes we keep coming back to week after week. I sadly don't have pics for all of them. I guess I'll have to make i


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