Source: Veganomicon
Crust:
2 cups flour
1/4 cup cornmeal
2 tsp sugar
1 tsp salt
1/2 tsp baking powder
1/2 cup vegan shortening (or 1 stick butter, softened)
3/4 cup cold water
2 tsp apple cider vinegar
Filling:
5 TB grapeseed oil
16 oz. seitan, cubed (3 cups)
1 tsp soy sauce
1/4 garbanzo bean flour
1 cup chopped onion
1 large carrot, diced
1/2 pound white potatoes, diced
1 1/3 cup frozen peas and/or corn
2/3 cup white wine (or broth)
1 1/2 cups vegetable broth
1 tsp dried thyme
1 tsp mustard powder
1/2 tsp ground sage
salt & pepper to taste
1. Oil 3 quart casserole dish.
2. Prepare crust: Combine flour, cornmeal, sugar, salt, & baking powder in large bowl. Add shortening & cut into mixture until crumbly. Pour water into small bowl & toss in a few ice cubes. measure out 1/2 cup ice water & stir in vinegar; add to flour mixture in 3 batches, mixing in until a dough forms. Gently press the dough into a ball; roll out on floured cutting board into a size slightly bigger than the casserole dish. Cover with plastic wrap & refrigerate until ready to use.
3. Prepare the filling: Preheat oven to 375. Heat 2 TB oil in pot; add seitan & soy sauce & cook until lightly browned. Transfer to plate. Heat remaining oil in pot; stir in garbanzo flour. Stir frequently over medium heat for about 10 minutes or until fragrant. Stir in wine until flour is dissolved. Add onion, carrot, potatoes, frozen peas/corn. Pour in 1/2 the broth; stir in thyme, mustard, & sage. Add remaining broth & bring to a simmer; cook 6-8 minutes or until a thin gravy has formed. Fold in seitan.
4. Remove pie crust from fridge. Spread filling into casserole dish. Top with crust, pressing the edges down lightly & leaving some hanging over the edge. Roll up the dough at the edges of the dish & crimp with a fork. Poke a few holes in the top to let steam escape. Bake 40-45 minutes or until crust is browned & filling is bubbly.
