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Preheat oven to 350 degrees F and lightly oil a 2-quart casserole dish.
Bring a large pot of salted water to a boil and cook potato, carrot and parsnip until tender (10 min). Drain and rinse vegetables then set aside.
In a small saucepan, bring stock and tamari to boil over medium-high heat.
Reduce to low and whisk in cornstarch mixture. Simmer, stirring, until thickened (2-3 min). Remove from heat and set aside.
Heat olive oil in medium-size skillet over medium heat. Add onion and sauté until tender (5 min). Transfer onion to casserole dish.
Reheat the skillet and add seitan. Season with salt and pepper to taste and cook until browned (5 minutes). Transfer to casserole dish. Stir in potato-pea-parsnip mixture, sauce, and set aside.
Prepare crust as instructed below and place on top of casserole dish. Crimp edges with fork.
Bake until filling is hot and bubbly and the crust is browned, about 45 minutes.
Let rest for 5 minutes before serving.
Combine flour and salt in food processor, pulsing to combine. Add shortening and process. Mix in 6 to 8 Tbsp ice water and stir until mixture forms a ball.
Put ball on floured work surface and roll out to fit casserole pan.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (569g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 408 | ||
Calories from Fat: 148 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.4g | 22 % | |
Saturated Fat 6.3g | 32 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 8.5mg | 3 % | |
Sodium 1370.3mg | 47 % | |
Potassium 531.2mg | 14 % | |
Total Carbohydrate 58g | 17 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 52.4g | ||
Protein 7.2g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 408
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