Seitan and Cauliflower Pot Pie
Hearty, comforting, and easy, this Pot Pie comes together quick and uses only one dish! You can substitute any veggies you have on hand to create your own tastes. the options are endless!
Servings Prep Time
6servings 15minutes
Cook Time Passive Time
35minutes 25 minutes
Servings Prep Time
6servings 15minutes
Cook Time Passive Time
35minutes 25 minutes
Ingredients
Instructions
  1. Allow puff pastry to thaw for 1.5-2 hours before attempting to work with it.
  2. Preheat oven to 400°F.
  3. Heat olive oil in cast iron skillet OR short dutch oven. Add diced onions and cook for about 3 minutes. Once they begin to turn translucent, add chopped cauliflower and cook, tossing occasionally, for about 7 minutes or until little brown pieces begin to form.
  4. Once the cauliflower and onions are lightly cooked, add in 1/3 cup butter. Once melted, mix in 1/3 cup flour and stir to evenly coat.
  5. Slowly add in the 3 cups of broth, stirring and allowing to bubble and thicken. Mix in rosemary, thyme, and salt and pepper. Once mixture has thickened substantially, add the frozen mixed vegetables and chopped seitan.
  6. Stir all ingredients to coat and remove from heat.
  7. Gently roll-out puff pastry and place over top of filling, leaving some edges to overlap. Cut three small slits in top to allow steam to escape. Brush on beaten egg all over.
  8. Cook in preheated oven for 20-25 minutes and enjoy!
Recipe Notes
  • You may think “Ooh! I’ll save some time and unroll the Puff Pastry and just plop it on the filling and THEN peel off the parchment paper.  DO NOT DO THIS!! The pastry will begin to melt to the backing and you’ll end up with a big mess and maybe cry (I may have).
  • Frozen cauliflower may be substituted for fresh, but make sure to squeeze out some of the water before chopping.
  • Tofu or garbanzo beans make great substitutions for the seitan.
  • Need more family friendly Vegetarian recipes? Here’s a round-up of some of my favorites from across the web!