Browned seitan deglazed with red wine and reduced mushroom stock joins sautéed carrots, parsnips, and thyme in a blind-baked crust, all crowned with yukon gold potatoes mashed with soy milk.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
Preheat oven to 350°F. Partially 'blind ' pie shell (about 10 minutes ) and set aside.
In 10-inch sauté pan, heat olive oil. Add onion, garlic, carrots, parsnips, and fresh thyme. Sauté until slightly tender. Add couple tablespoons water to deglaze pan.
Mix together sesame oil, tamari, and mustard; stir into vegetable mixture in sauté pan. Continue to cook another 10 minutes , and transfer mixture to bowl.
In separate 10-inch sauté pan, heat olive oil, add seitan and cook until seitan is slightly browned. Add wine and continue cooking until wine is absorbed. Add seitan to bowl with cooked vegetables.
Thicken reduced stock by adding arrowroot slurry and until mixture thickens. Add this mixture to bowl containing vegetables and seitan. Season mixture with salt and pepper to taste. Set aside to cool.
In 1-gallon pot, potatoes until tender. Drain. Process potatoes through ricer or food mill. Season with soy milk, butter or olive oil, salt and pepper. Cover and set aside.
Fill partially pie shell with vegetable/seitan mixture. Using pastry bag fitted with tip, pipe potato mixture onto top of pie.
for about 20-25 minutes or until vegetables are fork tender and crust is fully . Remove from oven and garnish with chopped parsley.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
