Seitan and Kidney Bean Pie

Photo

www.weeklyveganmenu.blogspot.com

Ingredients:

2 t oil

4 c onion, sliced

½ c flour

1 t herbs of choice

5 c seitan, sliced thin (about ¼ inch by 1-2 inches)

3 T oil

1 c red wine

2 c broth

1 c kidney beans

Crust:

2 ½ c whole wheat flour or white flour (white will be flakier)

4 T vegan butter or coconut oil

1 t herb of choice

½ t salt

10 T ice water, or as needed

Preheat oven to 425 when ready to bake.

Heat a large pot, add the oil and onion and caramelize your onion by cooking it on low until they are ready, about 40 minutes. In the meantime...

Make your crust so it can chill.

In a food processor, process the flour, fat, herbs and salt, pulsing the machine until there are pea sized fat pieces in the flour. Add the ice water ( not all of it) and pulse until it looks like sand. If you can squeeze the dough a bit and it sticks together, it is ready. If not, add a tablespoon of water until it is done. Do not make the dough into something that looks like a bread dough - it will have too much water. Wrap in a plastic wrap and chill until needed.

Mix the flour, herbs and seitan and allow it to absorb the flour for a few minutes.

When the onions are ready, remove them and sear the seitan OR sear the seitan in another pan while the onions are cooking. Brown the seitan on hot in the oil. When done, remove and set aside.

Deglaze the seitan pan with the red wine. Cook the wine until it is mostly evaporated. Add the broth, kidney beans, onions and seitan. Cook until a nice gravy is formed - about 10 minutes. Pour the filling into a pie pan.

Remove the crust dough, roll out to ¼ inch thick and top the pie pan. Spray with a little oil and bake until brown, about 30 minutes.

Serve with a nice green salad.