2 cups all-purpose four
1/4 cup cornmeal
2 tsp sugar
1 tsp salt
1/2 tsp baking powder
1/2 cup cold vegan shortening
1/2-3/4 cup cold water
2 tsp apple cider vinegar
5 tbs grapeseed or peanut oil
1 recipe Simple Seitan, chopped into 1/2-inch cubes (about 3 cups)
1 tsp soy sauce
1/4 cup chickpea flour
1 large onion, diced (about 2 cups)
1 large carrot, peeled and diced
1/2 pound white potato or celery root, scraped and diced
1 stalk celery, diced
1 cup small, sweet green peas or corn kernels
2/3 cup white wine or vegetable broth
1 1/2 cups vegetable broth
1 tsp dried thyme
1 tsp mustard powder
1/2 tsp ground sage
salt and freshly ground pepper
1. Combine flour, cornmeal, sugar, salt, and baking powder. Cut in shortening until crumbly.
2. Pour in 3/4 cup water and toss with ice cubes.
3. Measure out 1/2 cup ice water and stir in vinegar. Add to dough in three batches, gently mixing until dough holds together when pinched. Add a little more water if needed.
4. Work dough out and into a crust for a casserole dish. Preheat oven to 375.
5. Saute seitan with oil and soy sauce for about 8 to 10 minutes, until lightly brown around the edges. Remove and set aside.
6. Make chickpea roux: Add 3 tbs of oil to pot and stir in chickpea flour for about 10 minutes until it is a deep mustard color.
7. Add onions, and cook for 4 minutes, then carrot, potato, and celery and cook for 8 minutes, stirring frequently.
8. Pour in white wine, dissolving browned bits from bottom of the pot. Cook 2 minutes, then stir in frozen peas.
9. Pour in half of vegetable broth, thyme, mustard powder, and sage. Bring to simmer. Stir in remaining broth and simmer again. Cook 6 to 8 minutes or until a thin gravy has formed. Remove from heat and season.
10. Ladle into crust and top with remaining crust. Bake 40 to 45 minutes, brush crush with soy milk once or twice. Allow to cool for 10 minutes.
From the Veganomicon