MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Winter Vegetable Potpie
Categories: Dinner pies, Vegetarian
Yield: 6 Servings

MMMMM--------------------------FILLING-------------------------------
1 lg Russet potato;
- peeled & chopped
1 lg Carrot; chopped
1 Parsnip; peeled & chopped
1 1/4 c Super rich vegetable broth
2 tb Low-sodium tamari
1 tb Corn starch; dissolved in:
2 tb Water
1 tb Olive oil
1 lg Onion; chopped
8 oz Seitan; coarsely chopped
Salt
Black pepper; freshly ground
3/4 c Peas; fresh or thawed

MMMMM---------------------------CRUST--------------------------------
1 1/4 c All-purpose flour
1/4 ts Salt
1/2 c Vegetable oil; chilled
2 tb Ice water

Filling:

Bring a large pot of salted water to a boil over high heat. Cook the
potato, carrot, and parsnip until tender, about 10 minutes. Drain,
rinse, and set aside.

In a small saucepan, bring the broth and tamari to a boil over
medium-high heat. Reduce the heat to low and whisk in the corn starch
mixture. Simmer, stirring, until thickened, 2 to 3 minutes. Remove
from the heat and set aside.

Lightly oil a 2 qt casserole rish. Heat the olive oil in a
medium-sized skillet over medium heat. Add the onion, cover, and cook
until softened, about 5 minutes. Using a slotted spoon, transfer the
onion to the prepared dish.

Reheat the skillet and add the seitan. Season to taste with salt &
pepper and cook, stirring, until browned, about 5 minutes. Transfer
to the casserole dish. Stir in the peas, potato-carrot-parsnip
mixture, and sauce, and set aside.

Preheat the oven to 350?F.

Crust:

In a food processor, combine the flour & salt, pulsing to blend. Add
the cold oil and process until the mixture is crumbly. With the
machine running, slowly add the ice water and process until the
mixture forms a ball. On a lightly floured surface, roll out the
dough until it is slightly larger than the casserole dish. Place the
crust over the casserole and crimp the edges.

Bake until the filling is hot and bubbly and the crust is browned,
about 45 minutes. Let rest for 5 minutes before serving.

Recipe by Vegan Planet by Robin Robertsn

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