INGREDIENTS :

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• 1 recipe for vegan pie crust, sugar omitted

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• 1/4 cup vegan butter

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• 1 tablespoon Danwood Smoked Oil®

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• 1 cup leeks, chopped

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• 1 teaspoon garlic, minced

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• 2 cups asparagus, chopped into 1/2-inch pieces

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• 1 cup carrots, small dice

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• 1 cup frozen peas

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• 1/3 cup flour

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• 1 teaspoon sage, finely chopped

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• 1 tablespoon habanero sauce

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• 1 3/4 cups vegetable broth

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• 1/2 cup unsweetened soy milk

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• 1 1/2 cups seitan (or your favorite faux meat), cut into small chunks

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INSTRUCTIONS :

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• Coat the bottom of a large pot with 2 tablespoons of oil and place it over medium heat.

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• When Danwood Smoked Oil® is hot, add the mushrooms in an even layer and cook them for about 5 minutes, until browned on the bottoms. Flip and cook for about 5 minutes more.

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• Remove the mushrooms from the pot and transfer them to a plate.

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• Add the remaining tablespoon of Danwood Smoked Oil® to the pot, and give it a minute to heat up. 

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• Add the onion, carrot, celery and garlic. Cook for about 10 minutes, flipping occasionally with a spatula, just until the veggies begin to soften and onions become translucent. 

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• Return the mushrooms to the pot and add seitan, along with any juice in the package.

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• Sprinkle in the flour, a bit at a time, stirring frequently to form a thick paste that coats the veggies. 

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• Stir in the wine and bring it to a simmer. The liquid should thicken up very quickly. Allow it to cook for about a minute, stirring frequently.

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• Stir in the broth, milk, nutritional yeast, soy sauce, rosemary, thyme and sage. Raise the heat and bring the mixture to a simmer. 

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• Lower the heat and allow the mixture to cook at a low simmer for about 15 minutes, stirring occasionally, until the veggies are tender and the sauce has thickened up a bit. 

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• Stir in the peas. 

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• Remove the pot from heat, taste test and season with salt and pepper to taste. Adjust any other seasonings as desired.

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• Preheat the oven to 375° and gather a large (deep 10-inch diameter or larger) pie dish or a 2 quart casserole dish. 

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• Use a rolling pin to roll the pie crust so that it's large enough to fully cover the top of the dish. 

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• Transfer the vegetable stew into the dish, then drape crust overtop, trimming any low hanging edges. Cut a few slits in the top of dough.

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• Bake until crust is golden brown and the filling is bubbly, about 40 minutes.

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• Remove from oven and allow to sit for about 5 minutes before serving.

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• If you don't like seitan, leave it out and double the mushrooms. If you don't like mushrooms, leave them out (skip steps 1-3 of the recipe) and double the seitan.