Ingredients
- SEITAN
- 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
Steps
- 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.
- Divide the dough into three, and shape each piece into patty.
- Put the patties into simmering stock and cook for one hour, turning occasionally.
- 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.
- 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.
- Let the filling cool, then spoon into four pie dishes. Top with pastry and bake for 15-20 minutes at 200C.