PersianMain-dish bake

Hearth & Home Pot Pie

A Persian-spiced seitan, bean and root vegetable filling under a proper golden shortcrust lid.

Eat nowMake-aheadContains gluten, soy
Hands-on38 minTotal time2 hr 5 minEnergy793 kcalProtein39g
Recipe details
HeartyKitchen projectFreezer-friendly

Equipment: Oven, Hob, Rolling pin

Keep chilled after cooking

Hearth & Home Pot Pie
Servings1 standard portionAdjust

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Standard portions

About 700 kcal per adult reference portion

Making 1 standard portion. Ingredients, instructions and Cooking Mode update together.

Doubling up barely adds effort and covers another mealtime.

Ingredients

Sauce

Vegetables

Now we make

Method

Do the night before

  1. 1
    Defrost 105g cooked chickpeas overnight in the fridge if using frozen
  2. 2
    Defrost 70g cooked Homemade Seitan overnight in the fridge if using frozen

These steps sit outside the cooking-day clock.

38 min hands-on 2 hr 5 min altogether
  1. 3
    Cut 25g cold vegan butter into cubes. Rub vegan butter into 55g plain flour and 1 pinch salt with fingertips until it looks like coarse breadcrumbs. Add 16ml ice-cold water a tablespoon at a time, bringing it together into a rough dough - don't overwork it. Wrap and chill at least 20 minutes
    πŸ– 5 minπŸ’€ 20 min unattended
  2. 4
    Preheat oven to 210Β°C - the higher temperature gives proper caramelisation rather than just softening
    πŸ– 1 min
  3. 5
    Toss 30g carrot and 30g beetroot with 3ml olive oil, keeping the beetroot to one side so it does not stain everything. Roast at 210Β°C until caramelised and tender
    πŸ– 4 minπŸ’€ 26 min unattended
  4. 6
    Cook 20g white onion for 5-6 minutes until soft, add Β½ clove garlic for 1 minute, then add ΒΌ tsp cumin, ΒΌ tsp smoked paprika and 1 pinch cinnamon. Stir constantly for 60 seconds until fragrant
    πŸ– 8 min
  5. 7
    Crumble Homemade Seitan. Add Homemade Seitan, 40g chopped tomato, 25ml House Veggie Broth and chickpeas, bring to a gentle simmer and cook uncovered until thick
    πŸ– 3 minπŸ’€ 17 min unattended
  6. 8
    Reduce the heat and stir in 10ml lemon juice. Loosen with a splash of House Veggie Broth if the filling becomes too thick
    πŸ– 3 min
  7. 9
    Soften 100g finely sliced leek in the sauce for 4 minutes, then fold in the roasted roots and cook together for 5 minutes. Reduce the oven to 200Β°C
    πŸ– 4 minπŸ’€ 5 min unattended
  8. 10
    Tip the filling into a pie dish. Roll out the chilled pastry on a floured surface to slightly larger than the dish, lay it over the filling, trim and crimp the edges, cut a small steam vent in the centre, brush with 5ml soy milk
    πŸ– 6 min
  9. 11
    Bake 25-30 minutes until the pastry is deeply golden and crisp
    πŸ– 2 minπŸ’€ 28 min unattended
  10. 12
    Rest for 5 minutes before cutting, then serve with a final squeeze of lemon
    πŸ– 2 min

Look under the lid

Nutrition details

Nutrition is shown for one standard portion, not the whole batch selected above.

Explore full nutrition

Nutrition summary

At a glance

Higher inFolateSeleniumPhosphorus
Lower inCalciumVitamin KVitamin C

Worth noticing: Saturated Fat uses more than half of the daily limit in this portion.

Calories

793kcal

38%
Top contributors
Plain Flour Β· 24%Vegan Butter Β· 22%Homemade Seitan Β· 19%
19% cal

Protein

38.6g

61%
Top contributors
Homemade Seitan Β· 52%Chickpeas Β· 24%Plain Flour Β· 15%
45% cal

Carbs

88.5g

Top contributors
Plain Flour Β· 40%Chickpeas Β· 28%Leek Β· 14%
36% cal

Fat

31.6g

45%
Top contributors
Vegan Butter Β· 62%Homemade Seitan Β· 16%Chickpeas Β· 9%

Small numbers, big impact

Everyday essentials

Fibre15.14g
52%
Top contributors
Chickpeas Β· 53%Leek Β· 12%Plain Flour Β· 10%
Vitamin B120.25ΞΌg
11%
Top contributors
Homemade Seitan Β· 76%Soy Milk Β· 24%
Vitamin D0.06ΞΌg
0%
Top contributors
Soy Milk Β· 100%
Iodine0.00ΞΌg
0%
Iron8.39mg
47%
Top contributors
Chickpeas Β· 36%Plain Flour Β· 30%Homemade Seitan Β· 20%
Zinc2.71mg
25%
Top contributors
Chickpeas Β· 59%Plain Flour Β· 14%Homemade Seitan Β· 13%
Calcium148.85mg
15%
Top contributors
Chickpeas Β· 35%Homemade Seitan Β· 28%Carrot Β· 7%

Nutrients food alone won't reliably cover

These three are commonly under-consumed across all diets, not just plant-based ones - the difference is mainly B12, which has no whole plant food source at all.

  • Vitamin B12: is absent from whole plant foods entirely - the number above only reflects fortified ingredients (nutritional yeast, fortified soy milk). A reliable B12 supplement or fortified source is the standard recommendation for a fully plant-based diet, regardless of what any single day's total shows.
  • Omega-3 (EPA/DHA): most people fall short here regardless of diet - the typical omnivore diet doesn't include much oily fish either. This app only tracks ALA, the plant form (flax, walnuts, hemp, chia). The body converts some ALA to EPA and very little to DHA - the forms most directly used by the brain, eyes and heart - and that conversion is inefficient. An algae-oil supplement is the usual plant-based way to get EPA/DHA directly; it won't show up as an ingredient in any recipe here.
  • Vitamin D: deficiency is widespread across all diets, not just plant-based ones - it's mostly absent from whole plant foods here, and even the fortified soy milk and yogurt tracked don't cover the full target from food alone. Reasonable sun exposure or a D2/D3 supplement is the standard recommendation.

Not medical advice - if you're eating fully plant-based long-term, it's worth a conversation with a GP or dietitian, and a blood test is the reliable way to check where you actually stand.

See the full supplement guide (incl. creatine) β†’
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