Courtesy of M Cafe

Ingredients:

1 cup hato mugi, pearl barley or other whole grain (Hato mugi can be found at Erewhon market or online from Goldmine Natural Foods).
12 oz. “chicken-style” seitan (Westsoy brand)
8 oz. (about 1 cup) carrot, small roll cut, sliced or diced
8 oz. (about 1 cup) rutabaga, diced
4 oz. (1/4 cup) green peas, fresh or frozen (thawed if frozen)
2 oz. (1/8 cup) shiitake or other mushroom, diced
3 cups Pot Pie Sauce (recipe below)
1 sheet vegan puff pastry (Aussie Brand) or homemade or store-bought pie dough or phyllo dough
2 tablespoons soy milk

Directions:
1. Soak the hato mugi for at least three hours, or overnight, in four cups of water. Drain, rinse, and cook in four cups of fresh water for 15 to 20 minutes, or until grains are soft but not mushy. Drain well and reserve.
2. Tear the seitan into bite-size pieces.
3. Bring a pot of water to the boil (add salt if desired) and boil the vegetables, separately, until just tender. The rutabaga will take the longest (about 8 minutes). Refresh the vegetables under cool water, drain, and set aside.
4. Combine the seitan, vegetables, and sauce in a bowl and mix well to combine. Transfer the mixture to a 9-inch x 9-inch casserole dish.
5. Cover the casserole with the thawed puff pastry dough and score or crimp the edges. Cut four to five small slits in the top of the dough to allow the steam to escape.
6. Using a pastry brush, brush the soy milk evenly over the top of the dough.
7. Place casserole on a baking sheet and bake in a preheated 400-degree oven for 15 to 20 minutes or until the crust is golden brown. Remove from oven and let cool for 5 minutes before enjoying.

Pot Pie Sauce:
1/4 cup soy margarine (Earth Balance brand)
1 cup onion, chopped
1/2 cup unbleached all-purpose flour
3 cups vegetable stock
1 1/2 cup unsweetened soy milk
1 teaspoon fresh thyme leaves, minced (or 1/2 teaspoon dry)
1/2 teaspoon fresh tarragon leaves, minced (or 1/4 teaspoon dry)
1 teaspoon sea salt
1/4 teaspoon black pepper

Directions:
1. Melt soy margarine in saucepan over moderate heat. When foam subsides, add onion and cook, stirring occasionally, until soft, about 5 minutes.
2. Turn heat to low, and sprinkle flour over onions and stir well to combine. Cook flour and onion mixture for 2 minutes, stirring constantly. Turn off heat and reserve.
3. Meanwhile, combine vegetable stock and soy milk in another saucepan and bring to a simmer. Keep hot.
4. Return flour and onion mixture to the stove and place over a medium flame. Add one ladleful of hot vegetable stock and soy milk mixture into the onion and flour mix, and whisk well to combine. Add additional vegetable stock and soy milk mixture, a little at a time, whisking after each ddition, until all is incorporated. Bring mixture to a boil, stirring occasionally.
5. Turn heat down to medium-low and simmer sauce for 10 minutes, stirring occasionally.
6. Pour sauce through strainer, if desired, and whisk in herbs, salt and pepper.

Recipe yields one 9-inch x 9-inch casserole (approximately four to six servings)