- 350 gr seitan
- 1/2 red bell pepper
- 1 onion
- 1 garlic clove
- 1 tomato
- 2 teaspoon tomato sauce
- 1/2 apple
- 1 carrot
- 1/3 courgette
- 3 potatos
- 3-4 teaspoons hazelnut/soy/almond milk
- Olive oil
- Basil leaves
- Oregano leaves
- Cumin seeds
- 1/2 Lemon
- Chop all the veggies and the seitan, as finely as you can. Then, put the seitan in a bowl, add some olive oil, the basil and oregano leaves, the cumin seeds, and squeeze the lemon. Leave the seitan in the marinade for ten or fifteen minutes.
- Heat some more oil in a saucepan, and saute the garlic clove, the onion, the carrot and the bell. Wait a little bit, then add the courgette and the tomato. When it starts to sweat, add the tomato sauce and stir with a wooden spoon. Allow it to cook for ten minutes on a low heat.
- While the filling cooks, peel off the skin of the potatoes, and cut each one in four or five pieces. There are two options here: you can boil them, or, you can soak them in a bit of water and microwave them for 5 minutes, then, allow it to settle for two more minutes, inside.
- When the potatoes are tender, drain them. In a bowl, mash the potatoes with a little bit of oil and the hazelnut milk. Don’t worry if some pieces are not completely mashed.
- The filling has to rest for a little bit in the pan before you top it with the mashed potatoes, so pour it and let it settle for 10 minutes, or more.
- When the filling is ready, help yourself with a fork and cover it with the potatoes. Use it to rake the mashed potatoes. You can draw some shapes too, if you feel creative.
- Again, if your oven works, preheat it to 200ºC. Put the pie in. I preffer to cook this one just for ten minutes, though most of the recipes ask you to cook it for, at least, half an hour. Anyway, keep an eye on it so the top doesn’t burn.
So, momma’s review now. She says that she hasn’t eat anything like this before, so no comparison this time.
It’s a main course, obviously. It’s very tasty, and consistent, but it’s not heavy. The filling is juicy and the basil aftertaste is nice. The vegetables are not very cooked, which I like a lot. The seitan is not very noticeable either. The potato top is moist, and combines perfectly with the other flavours in the pie.
I think that this is a very easy dish to make, and the result couldn’t be better. Though I don’t like a lot the texture of the seitan, prepared this way, it’s not very noticeable, but it gives the filling consistency and a good base. I used the left over sauce from yesterday’s pizza, but I think that you can use any kind of tomato sauce, or even crushed tomatoes with a bit of sugar.
In the future, I’d like to try this recipe with sweet potatoes instead, and maybe, with a yoghurt and fruit filling. Unfortunately for me, I don’t think I can get any sweet potatoes until this winter!