Watch the full how-to video on my YouTube channel HERE.
Ingredients:
1/2 lb seitan, ground in a food processor
3–4 Tbsp olive oil for browning the seitan
1 medium to large onion, diced
1 large carrot, diced
1 large parsnip, diced
1/2 cup frozen peas
3 cloves garlic, crushed
2 tsp fresh thyme, minced
2 Tbsp extra-virgin cold-pressed olive oil
1 1/2 tsp sesame oil
1 1/2 tsp tamari
1 tsp mustard
3 Tbsp red wine
1 cup mushroom stock
1 tsp arrowroot dissolved in 3 tsp cold water
6 Yukon Gold potatoes, peeled and cut into chunks
Approximately 3 Tbsp soy or almond milk
1 Tbsp olive oil for the potatoes
Salt and pepper to taste
Chopped parsley for garnish
Method:
- Gently sauté the onion, garlic, carrot, parsnip, and thyme in olive oil until tender, approximately 10–15 minutes.
- Add approximately 2 tablespoons water to the mixture.
- Combine the sesame oil, mustard, and tamari. Stir into the vegetables and continue cooking for approximately 10 minutes. Add the frozen peas.
- Grind the seitan in a food processor and sauté in olive oil until lightly browned. Add the red wine and simmer until absorbed. Add the seitan to the vegetables.
- Bring the mushroom stock to a boil in a small pot and reduce by half. Add the arrowroot mixture and boil for another minute to thicken. Stir into the vegetables and seitan. Season with salt and pepper as needed.
- Transfer the filling to a baking dish.
- In a separate pot, boil the potatoes until soft. Drain and mash with a little salt and 1 tablespoon olive oil. Add the milk and continue mashing until smooth.
- Pipe or spread the mashed potatoes over the filling in the baking dish, using a fork to create texture if desired.
- Bake in a moderate oven for approximately 25 minutes.
Garnish with fresh parsley and serve!