In this video I will share my lemon and tarragon seitan pot pie. This is made as a Shepherds pot pie with a creamy mashed potato top. The combination of fresh tarragon and lemon with the seitan turned out just perfect. So, if you are looking for recipes to use your Washed Flour Seitan Chicken that I showed in my earlier video, you have come to the right place. I don’t think you will be disappointed with this recipe.
Washed Flour Seitan Chicken Video: https://youtu.be/yY2YN6krVtk
5 medium sized yellow potatoes, peeled and quartered
2 tbsp vegan butter
1 1/2 cups plant based milk
salt and pepper to taste
Boil potatoes in salted water for about 20 minutes, until the potatoes are fork tender. Drain, add the rest of the ingredients and mash well.
Pot Pie Filling:
400 g or 14 oz of prepared seitan chicken (https://youtu.be/yY2YN6krVtk)
3 medium carrots
1 yellow onion
2 cloves garlic
3 tbsp vegan butter
3 tbsp flour
1/2 cup crisp white wine
1.5 cups of frozen or fresh peas
1/2 cup lemon juice – juice of 2 lemons
1.5 cups or so of plant based milk
2 tbsp fresh tarragon
salt and pepper to taste
Dice the seitan, slice the carrots, dice the onions and finely mince the garlic. In a heavy pan, add some olive oil and saute the onions and garlic for a few minutes until softened. Season with a pinch of salt and pepper. Add 3 tbsp vegan butter. Add the carrots and cook for a few minutes. Add seitan. Once everything is heated through completely add flour and stir in to cook for a couple of minutes. deglaze the pan with 1/2 cup of dry white wine. Add the plant milk and cook until thickened. Add lemon juice. Turn off heat and add peas and tarragon. Adjust salt and pepper to taste. place into a baking dish. Dollop on the potatoes covering the surface. Use a spatula to gently smooth out the top. Bake at 400 °F (200 °C) for 25-45 minutes, depending on the size of your pan.
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