Chef Ayinde Howell Cooks Vegetable Pot Pie with Seitan

Chef Ayinde Howell Cooks Vegetable Pot Pie with Seitan


  • 1 double pie crust
  • 3 tablespoons vegan butter
  • 1 tablespoon refined coconut oil
  • 1 cup chopped leeks, white and light green parts only
  • 1/2 cup chopped celery
  • 1 cup chopped carrots
  • 1 teaspoon minced garlic
  • 1 teaspoon minced habanero chilis, stemmed, seeded, and minced
  • 1 tablespoon minced fresh sage
  • 2 teaspoons dried basil
  • 2 teaspoon chopped fresh thyme
  • 1/3 cup all-purpose flour
  • 1 3/4 cups vegetable broth
  • 1 tablespoon low-sodium wheat-free tamari
  • 1/2 cup unsweetened soy milk
  • 2 cups asparagus, woody ends removed, cut into 1/2-inch pieces
  • 1 cup frozen peas
  • 1 1/2 cups diced seitan

Prep: Put the bottom pie crust in a pie plate and set it in the freezer. Preheat the oven to 375° F.


  1. In a medium saucepan over medium-high heat, melt the vegan butter and coconut oil.
  2. Add the leeks, celery, carrots, garlic, habaneros, sage, basil, and thyme.
  3. Sauté until the vegetables are tender, 5 to 7 minutes.
  4. Whisk in the flour, mixing constantly. This should brown into a light roux.
  5. Add the broth, tamari, and soy milk, whisking until thickened.
  6. Fold in the asparagus, peas, and seitan.
  7. Cook for an additional 5 minutes on low simmer.
  8. Add the mixture to the pie shell and top with your second pie shell, crimping the edge to seal.
  9. Brush the top crust with a little oil.
  10. Poke a few holes in the top to vent the steam.
  11. Bake for 35 to 40 minutes. You can tell when it's done when it's a golden brown color and smells like pot pie!
  12. Remove from the oven and allow to sit for several minutes before serving.

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