Ingredients
8
8 servings
- •1 cup diced carrots
- •1 cup peas
- •½ cup corn
- •½ cup diced celery
- •1 cube chicken-flavored vegetable bouillon
- •⅓ cup olive oil
- •⅓ cup chopped onion
- •3 tablespoons all-purpose flour, or as needed
- •¼ teaspoon celery salt
- •¼ teaspoon garlic powder
- •¼ teaspoon salt
- •¼ teaspoon black pepper
- •1 ¾ cups vegetarian chicken-flavored broth
- •⅔ cup almond milk
- •1 ½ cups diced chicken-style seitan
- •1 (14.1 ounce) package pastry for 9-inch double crust pie
Instructions
- Combine carrots, peas, corn, celery, and bouillon cube in a saucepan. Add just enough water to cover and bring to a boil over medium heat. Cook until veggies are fork-tender, 3 to 5 minutes. Drain.
- Preheat the oven to 425 degrees F (220 degrees C).
- Heat 1 tablespoon of the oil in a skillet over medium heat. Add onion and cook until translucent and soft, about 5 minutes. Mix in flour, remaining oil, celery salt, garlic powder, salt, and pepper. Stir in broth and milk and reduce heat to low. Cook, stirring frequently, until sauce is thick, 5 to 8 minutes.
- Place bottom crust in a 9-inch pie plate. Place seitan and cooked veggies over the crust in an even layer. Pour sauce over top and cover with top crust. Seal edges and poke 4 or 5 large vent holes in the top crust.
- Bake in the preheated oven until lightly browned and filling is bubbling, 30 to 35 minutes; check on the crust halfway through and if the edges are browning too quickly, cover with foil.
- Remove from the oven and let cool for 10 to 15 minutes before serving.
Nutritional Facts
Per 8 servings
- Calories: 432
- Carbohydrate: 36g
- Fat: 25g
- Fiber: 5g
- Protein: 17g
- Sugar: 3g
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