Meal Cost: $10

Feeds: 3-4

Prep Time: 20 min

Cook Time: 45 min

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Ingredients

• 2 cups cubed russet potatoes
• 1 cup cubed sweet potatoes
• 1 Tbs vegan margarine
• 1/4 tsp black pepper
• 1/2 tsp sea salt
• 1/4 cup nutritional yeast flakes

• Pie Filling
  • 1 Tbs olive oil
  • 1/2 cup chopped shallot
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 1 1/2 cups chopped seitan
  • 1 Tbs olive oil
  • 1 Tbs flour
  • 1 tsp apple cider vinegar
  • 1 cup vegetable broth
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp pepper
  • 1/2 tsp thyme

Instructions

1. Heat oil in pot on medium heat.
   1. Add shallots and sauté for 5 minutes, stirring occasionally.
   2. Add celery, carrots, and seitan, cook for 5 minutes , stirring often.
2. Push contents of the pot in step 1 to the side and on the empty side add flour and olive oil to form a roux.
   1. Stir/Mix together and deglaze with vinegar.
3. Preheat your oven to 350 degrees.
4. Add veggie broth to the pot and increase heat to high.
   1. Add garlic powder, salt, pepper, and thyme. Stir, cover, and cook for 10 minutes.
5. Add filling to a pie dish spreading out evenly.
6. Add potato topping, also spreading evenly.
   1. Create a few slices in the middle of the topping to allow air to escape.
7. Bake for 45 minutes and allow to cool briefly before serving.
8. Eat it all gone.

Credit “The Vegan Zombie – Cook & Survive!”