2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 cups cremini mushrooms, sliced
1 pound seitan chunks
1/4 cup flour + 2 tablespoons flour, divided
salt and pepper
1-1/2 cups potatoes, diced
1/2 cup carrots, chopped
thyme and rosemary
1 tablespoon vegan worcestershire sauce
1 (12-ounce) bottle Stout beer
2 pie shells
1 cup vegetable broth
1. Heat olive oil in 2-quart saucepan. Add onion and cook until almost translucent. Add garlic and mushrooms. Dust seitan with 1/4 cup flour and add to pan. Season with salt and pepper and cook for 5 minutes. Add potatoes, carrots, thyme, rosemary, worcestershire sauce, and beer. Cover, lower heat, and simmer for 15 minutes.
2. Preheat oven to 400 degrees Fahrenheit. Bake one pie crust for 10 minutes. Remove from oven.
3. In a bowl, mix vegetable broth with 2 tablespoons of flour. Add broth to vegetables. Cook for 1 to 2 minutes. Pour mixture into precooked bottom crust. Place top crust over and trim, seal, and vent. Brush with nondairy milk. Bake for 30 to 40 minutes until golden brown. Enjoy!
Source of recipe: Another recipe from my Irish family that I have tweaked to make vegan friendly.