This classic dish has been given a meatless update with sliced mushrooms and seitan (pronounced “SAY-tan”). Sometimes referred to as “wheat meat,” seitan is made from wheat protein and has an especially chewy texture that some say replicates meat. You can find it in most grocery stores, or try making it at home if you’re feeling adventurous.
|1/4 cup vegetable oil plus more for greasing||8 ounces sliced crimini mushrooms|
|2 pounds russet potatoes, peeled and diced||8 ounces ground seitan or soy protein crumbles|
|Kosher salt||1 tablespoon low-sodium soy sauce or Bragg's Liquid Aminos|
|1/4 cup dairy-free margarine such as Smart Balance||2 cups frozen vegetables such as peas and corn|
|1 small onion, chopped||Chopped flat-leaf parsley for garnishing|
Preheat the oven to 400° F. Grease a 7x11-inch pan with vegetable oil; set aside.
Place the potatoes in a large saucepan and cover with water. Season the water with a generous amount of salt. Bring to a boil and cook until the potatoes are tender. Drain and mash. Stir in the margarine; Set aside.
In a large sauté pan over medium-high heat, heat ¼ cup oil. Add the onions and sauté for 1 minute or until translucent. Add the mushrooms and continue cooking for another 5 to 7 minutes or until the mushrooms are soft. Crumble the seitan over the mushroom and onion mixture and drizzle in the soy sauce. Stir to combine. Cook for 1 to 2 minutes. Transfer the mixture to the prepared pan. Scatter the frozen vegetables over the mixture. Top with the mashed potatoes. Bake the pie in the oven for 30 to 40 minutes or until hot. Sprinkle parsley over the pie.
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