By: Gusta On: November 13, 2017 In: News, Recipes, Uncategorized Comments: 0

Even your grandma will ask for the recipe!!



1 GUSTA seitan roast – savoury pie spices

½ cup white mushrooms

2 stalks of celery

1 yellow onion

2 yellow potatoes

1/4 cup coconut oil

1 ¾ cups vegetable stock

1 cup of water

5-8 sprigs of fresh thyme

Splash of apple cider vinegar




3 cups unbleached flour

6 Tbsp. cold water, as needed

1 cup cold coconut oil in chunks


Maple Syrup (optional)



To Make the Filling:

  1. Preheat oven to 400°F.
  2. Slice the mushrooms, dice the celery and the onion and cube the potatoes. Heat a large stockpot on medium heat and add coconut oil. Once the pot is ready, add all the vegetables and cook for about 5-7 minutes. Pour in the vegetable stock, water and salt. Cover and cook for about 30 minutes.
  3. While the vegetables finish cooking, you can start on the crust. Add half the flour, coconut oil chunks and salt to a food processor and process until a dough or paste begins to form, about 15 seconds. (There should be no uncoated flour).
  4. Scrape bowl, redistribute the flour coconut oil mixture then add remaining flour. Pulse 4 to 5 times until flour is evenly distributed. (Dough should look broken up and a little crumbly).
  5. Transfer to a medium bowl then sprinkle 6 tablespoons of ice water over mixture. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 1 to 2 tablespoons of extra water and continue to press until dough comes together. Cut your dough in two portions reserving one half for the top portion of the crust. Cover your rolling surface and rolling pin with flour and start rolling out your crust till it’s approximately a ¼ of an inch thick and has a diameter of at least 12 inches. Grease your pie pan with coconut oil. To transfer your crust from your rolling surface to the pan, use a large chefs knife. Press in crust to all corners of the pan and cut off excess dough from the edges.
  6. Once the liquid has evaporated from the stockpot and the potatoes are soft remove from the heat, and drain the rest of the liquid and set aside to cool. Add the thyme and apple cider vinegar to taste, as well as a touch of salt if necessary.
  7. Put the Seitan loaf in the blender until it has a “ground meat” texture. Stir the ground seitan in with the vegetables.




  1. Top with the second sheet of pastry, pinching the edges to form a seal. Brush with water and cut four small ventilation holes on the top. If you want a more brown crust, brush over some maple syrup to give it a nice golden color.
  2. Bake in preheated oven for 45 minutes or until golden brown. Allow it to set for about 10 minutes before slicing. Enjoy!





1 can of tomato paste (156ml)

½ cup apple cider vinegar

1 tsp garlic powder

1 Tbsp onion powder

2 Tbsp cane sugar

2 Tbsp molasses

1 tsp sea salt

1 tsp dry mustard

1/8  teaspoon of cinnamon

1/8  teaspoon of ground cloves

1/8  teaspoon of all spice

1 cup of water



Add water, tomato paste, vinegar, garlic powder, onion powder, cane sugar, molasses, salt, dry mustard, and spices to in a sauce pan over a low medium heat and let simmer for 5-10 minutes.