• 230g vital wheat gluten
  • 3 tbsp nutritional yeast
  • 115ml water
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1 tsp chicken seasoning
  • 2 lt light vegetable stock
  • PIES
  • 3 tbsp light olive oil
  • 1/2 tsp garlic paste
  • 2 tbsp flour
  • 400ml soy milk
  • 100ml mushroom water
  • 100ml white wine
  • 2 tbsp yeast flakes
  • 1 stick fresh thyme
  • 4 leaves sage
  • salt to taste
  • 40g mushrooms, rehydrated and finely chopped
  • 2 patties of seitan
  • Vegan pre-roll pastry
  • Aquafaba to glaze


  1. Mix together the vital wheat gluten, nutritional yeast, garlic powder, onion salt and chicken seasoning. Add the water and olive oil and knead into a dough.
  2. Divide the dough into three, and shape each piece into patty.
  3. Put the patties into simmering stock and cook for one hour, turning occasionally.
  4. Remove from the heat and leave in the water for 15 minutes before using. You can store it in the fridge in its cooking water if not using immediately.
  5. Warm olive oil in a small saucepan. Add the garlic paste and cook for 2 minutes, taking care not to brown the garlic. Add the flour and mix into a paste, then slowly add the soy milk and mushroom water. Add the wine, thyme, sage and yeast flakes and cook for 5 minutes, stirring until thick. Add the mushrooms and seitan chunks, salt to taste, then remove from the heat.
  6. Let the filling cool, then spoon into four pie dishes. Top with pastry and bake for 15-20 minutes at 200C.