Seitan Veggie Pot Pie (Dump & Bake)
This Dump & Bake Seitan Veggie Pot Pie is a cosy, golden-topped dinner you can throw together in under an hour. Packed with veggies, protein-rich seitan, and a creamy thyme sauce, it’s the ultimate comfort food made easy.
Ingredients
Sauce
- 50 g vegan butter melted
- 250 ml unsweetened soy milk or oat milk
- 1 tablespoon Dijon mustard
- 250 ml lentil cream flora thickened plant cream
- 340 ml vegetable stock
- 2 garlic cloves minced
- 1 teaspoon dried thyme or fresh sprigs if you have them
- 40 g plain flour
- ½ teaspoon black pepper
- ½ teaspoon salt
- 50 g vegan parmesan or nutritional yeast
Filling
- 1 large brown onion chopped
- 2 celery ribs chopped
- 1½ cups mixed frozen veggies (corn, peas + carrots) no need to thaw
- 300 g steamed seitan shredded or finely diced
Topping
- 12 sheets filo pastry thawed slightly
- Olive oil or soy milk for brushing
Instructions
Whisk the sauce
- In a large, deep ovenproof dish, whisk together the sauce ingredients. First, whisk the melted vegan butter, soy milk, lentil cream, vegetable stock, garlic, mustard, thyme, flour, wine (or extra stock), vegan parmesan, salt and pepper. Stir everything together. Note 1
Add the filling
- Add the veggies (onion, carrot, peas, celery) and seitan.
Layer pastry
- Layer the pastry on top of each other, scrunching to increase flakiness. Brush or spray each sheet lightly with olive oil (or melted vegan butter) before adding the next. This gives you that crisp, golden top. Crinkle and fold the edges down
Bake
- Place into a preheated oven at 190°C (375°F) for 30–35 minutes, until the pastry is golden and crisp and the filling is bubbling underneath.
Serve
- Rest for 5 minutes before scooping into bowls.
Notes
Note 1: If you want extra flavour and can be bothered, I recommend cooking the onion and garlic on the stove top for 5-10 minutes to caramelise and turn the onions translucent. Just a bit of extra effort some extra flavour but it's not totally necessary. I didn't do it and it still turned out great!
Tried this recipe?Let us know how it was!