Vegan Seitan-Leek Pie Recipe

Pies, like casseroles, are so much fun to make!  All your delicious and healthy foods in one baking dish and served as a beautifully layered meal!  Or you can serve it in ramekins, which just makes casseroles cuter, if that's possible.


Ingredients:
10 Golden Potatoes
Carrots (equal to the volume of the potatoes)
Cheddar Style Daiya Vegan Cheese
2 Packages Cubed Seitan
2 Leeks
1  4oz Package Maitake Mushrooms
4 Tbsp Flour
1 Cup Sweet Corn
1 3/4 Cup Unsweetened Almond Milk


Directions:
Be sure to clean your vegetables before cooking.  Preheat oven to 350 degrees.  Bring a pot of water to a boil.  Dice the potatoes and carrots.  Once the water is boiling, add 2 pinches of sea salt.  Add the potatoes and carrots to the boiling water.  Boil the vegetables for 10-12 minutes, or until soft.  While that is boiling, dice the leeks and the maitake mushrooms.  Chop the seitan cubes into 1-inch chunks.  Once the potatoes and carrots are soft, drain them and return them to the pot.  Mash this mixture evenly.  Drizzle some oil onto a pan and heat over medium heat.  Once the oil is hot, add the leeks to the pan, stir, and cook for a couple minutes, until they are tender.   Add the seitan to the pan, stir, and cook for a few minutes.  Add the mushrooms, stir, and cook for a couple minutes.  Sprinkle flour evenly in the pan.  Pour in the almond milk, and stir evenly, and bring to a boil.  Cook 5 minutes, stirring occasionally.  Turn the heat down to low.  Season with crushed black pepper, minced onion, and garlic powder to taste.  Stir evenly.  Add sweet corn, and mix evenly.  Add 1 Cup cheddar Daiya, and mix evenly until the Daiya starts melting.  Scoop this mixture into individual ramekins (or a casserole dish).  Scoop the potato-carrot mixture on top of that.  Top it off with cheddar Daiya and bake for 10-15 minutes, or until the Daiya is melted.  Serve and enjoy!