Bryan said this was probably one of the best potpie's he's ever had. I had to agree with him. The crust was crusty and chewy, the filling hot and savory and the seitan meaty and dense.
But if you're going to make this, either plan it out over two days or prepare to spend 3 - 3 1/2 hours making it in one day. The good news is that although it took that long to make from start to finish, nothing was that difficult and a lot of the time was waiting time.
Although we've had our own seitan recipe for a while, and it's one we actually love, the one in the book (page 131) was even a little easier and the end result we thought a little better. It was more dense and meaty than our other recipe. However, I just made this again yesterday for Thanksgiving and it was a lot more soft and wet than the first time. I probably just had too much liquid. But after squeezing some out after cooking and then sauteing it the texture was much more solid.
I loved the filling with the hint of mustard flavor and the background of the sage and thyme. It was the a great consistency, too, with the small dice to most of the veggies, to me, a better derivation of potpie.
The only thing I had trouble with was rolling out the dough. But I've done very little of that and once Bryan helped me out I saw how easy it was to get it shaped the way I wanted. I ended up using a smaller casserole dish (they say 3 quarts, but I'd recommend something smaller...maybe 2 quarts) but rolled the dough out to fit a bigger one, so I just doubled it up on top. It made a thick crust, which we both really like.
We will be making this one again, but most definitely on a quiet and chilly weekend.
This recipe is on page 159 of Veganomicon.
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