When trying to come up with the main dish for our challenge we went through a bunch of possible choices. Ultimately we thought, “Why not make Seitan Stroganoff into a savory pie?” Why not indeed! Made with a cashew cream base, this recipe is as close as we can get to the stroganoff flavors we use to make prior to being vegan. Our stroganoff recipe makes use of a secret ingredient (ala Isa Chandra Moskowitz): sauerkraut. Seriously: don’t doubt it; just make it cause the final product is delicious!
Timing is everything with this recipe. The seitan can take upwards of 90 minutes to prepare, and the crust is best if you let it sit for at least 30-60 minutes. This means that you can (or should) do one or both of these ahead of time and let them sit.
It might seem like this an overwhelming recipe but it really isn’t. Make the seitan and/or crust ahead of time and you will cut down on the amount of items you have to muddle at the same time.
(Also, it could be that this tastes even better as a leftover…this just means make lots of pie…and drink lots of beer with it.)
Crust (from Lotus and the Artichoke)
- 1 2/3 C. flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp sugar
- 1/2 C. Earth Balance, or vegan margarine (melted) or oil
- 2 tsp apple cider vinegar or rice vinegar
- 1/2 C. cold water (+ more if needed)
- Seitan (we follow this recipe)
- 1/2 C. cashews
- 1/3-1/2 C. water (+ more if needed)
- 8 oz. sauerkraut (with liquid)
- 1 tsp dill
- 1/2 tbsp dijion mustard
- 1 tsp cornstarch
- salt to taste
- 1 tbsp olive oil
- 8 oz. mushrooms, sliced
- 1/2 – 1 box of frozen spinach (depending on how much you want)
The How To
- Prepare the Seitan
- Follow the link above to get to the seitan recipe. We use the measurements exactly as they are written, however for the seasonings we substitute in 1 tsp of Bell’s Poultry Seasoning and 1 tsp of Old Bay.
- Before you drop the seitan into the broth cut it into small chunks.
- Once the seitan is finished drain the liquid (and we highly recommend that you then pan fry it to get a good crust on it).
- Set aside once finished.
- Prepare the crust
- Combine flour, baking powder, salt, and sugar in a large mixing bowl.
- Add the margarine/oil, vinegar, half of the water. Form into a ball, knead until mixed, add water as you go if needed.
- Cover and set aside for 30-60 minutes (*don’t skip this step!*)
- Grease a baking dish (we used a 9.5 in deep dish round pie pan; you could also use a square 9×9 in pan).
- Press out the dough, working from the inside outwards the edges, and then along the sides. Poke the bottom several times with a fork. (If doing this ahead of time stop here and then pre-bake it when you are ready to cook everything.)
- Pre-bake crust for 6-7 min. *Don’t over cook! If you are worried, error for less time.*
- Prepare the filling (start this well after the seitan and crust are started/done)
- **If you do not have a powerful blender or food processor you should soak cashews ahead of time for a few hours or in boiling water to soften them up.**
- Pre-heat over to 425°.
- Add the cashews, 1/3 C. water, sauerkraut, dill, mustard, cornstarch and salt to a blender or food processor. Blend until smooth, adding more water as needed until the mixture is a thick consistency.
- Heat olive oil over medium to medium-high heat in cast-iron or nonstick pan. Add mushrooms and cook until browned.
- While the mushrooms are cooking defrost the spinach. Make sure to drain out as much liquid as possible.
- When the mushrooms are about done add the seitan and as much spinach as you want to the pan to warm through.
- Set aside 1/2-1 C. of the cashew stroganoff sauce. Toss the mushrooms, seitan and spinach with the rest of the cashew stroganoff sauce. Add to the pre-baked crust. Top with the remaining cashew stroganoff sauce.
- Bake until the pie is “set” on top, about 40 minutes. If you want it brown you can throw on the broiler at the end.
***If you have extra cashew stroganoff sauce and extra mushroom/seitan/spinach you can cook the remainder in some (greased) ramekins.***