Ingredients

Filling: 1 large all-purpose potato, peeled and diced 1 large carrot, chopped 1 parsnip, peeled and chopped 1 1/4 cups Super-Rich Vegetable Stock (see below) 2 tablespoons tamari or other soy sauce 1 tablespoon cornstarch dissolved in 2 tablespoons water 1 tablespoon olive oil 1 medium-size yellow onion, chopped 12 ounces seitan, coarsely chopped Salt and freshly ground black pepper 1/2 cup frozen green peas, thawed Crust: 1 1/4 cups unbleached all-purpose flour 1/4 teaspoon salt 1/3 cup chilled corn oil 2 tablespoons ice water Super-Rich Vegetable Stock: 1 tablespoon olive oil 1 large yellow onion, unpeeled and quartered 2 large Yukon Gold potatoes, unpeeled and quartered 2 medium-size carrots, coarsely chopped 1 medium-size parsnip, peeled and coarsely chopped 1 cup peeled and chopped celery root (celeriac) 8 cups water 3 garlic cloves, unpeeled and crushed 1/2 cup coarsely chopped fresh parsley leaves 2 bay leaves 1/2 teaspoon black peppercorns 1 tablespoon tamari or other soy sauce Salt

Description

Winter Vegetable Potpie, Recipe

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