Seitan and Mushroom Pie

Seitan and Mushroom Pie

Unless you have a gluten allergy, then Seitan is not something you should be afraid of. As you possibly know, Gluten flour is used in the majority of meat alternatives on the shelves. This pie is absolutely delicious, quick and simple to make and with a wonderful texture. The perfect pie for family sharing.

save_time60 Minutes servesServes 4 nut? kcal per serving


1/2 batch of home-made Seitan (chopped into small chunks) –¬†Seitan recipe can be found here

1 tablespoon of olive oil

1 medium red onion, finely sliced

250g of fresh chestnut mushrooms, roughly chopped

100ml of Vegan/Vegetarian white wine

500ml of onion gravy – made using 2 heaped teaspoons of instant granules

1/2 teaspoon of dried thyme

Salt and pepper to taste

1 packet of ready to roll puff pastry – or fresh if you prefer


Preheat the oven to 200 degrees Celsius ( 400 F ), Gas Mark 6.

1 On a medium heat, fry the onions until softened and slightly caramelised. Add the chopped mushrooms and continue to fry for 4 -5 minutes until the mushrooms have released there juices and the water has evaporated.

2 Add the Seitan, white wine and thyme and continue to cook over a medium heat, stirring at all times, until the wine has been absorbed by the mixture.

3 Pour in the onion gravy and continue to cook for a few minutes. Season with salt and pepper to taste and take off of the heat to cool.

4 When cool, pour the mixture into a pie dish and top with the pastry. Brush with Soya milk and bake in the oven for 30-35 minutes.


The Seitan can be substituted with your preferred vegan meat alternative.


Make the Seitan in advance. The pie is then very quick to make.


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