2 cups white flour
3/4 cup vegetable shortening
3/4 - 1 cup water
1 teaspoon salt
Mix the shortening, flour, and salt together with hands until it starts looking crumbly. Add in water and mix with hands until it reaches desired consistency. Cut into two balls and stick in the refrigerator.
1 cup water
4 tbs olive oil
2 veggie bouillon cubes
Garlic powder, to taste
Onion powder, to taste
Pepper, to taste
Cornstarch and water to thicken
Parsley for added oomph. :-)
Bring the water and the olive oil to a boil and throw in the bouillon. Add the garlic and onion powders, followed by the pepper and parsley. Boil for a few minutes and then add cornstarch and water mixture to thicken, stirring constently. Once well incorporated, remove from heat and set aside.
1/2 container prepared chicken style seitan
1/2 large potato, previously cooked and cubed
1/4 zucchini cut into small pieces
1/2 small portabella mushroom, cut into small pieces
2 tbs olive oil
Saute all ingredients in pan with olive oil and some garlic to taste. Heat until seitan takes on a light golden color, about 10 minutes. Remove from heat and stir in gravy to the mixture.
Next, remove the dough from the refrigerator and roll out into a circle that's about 1/4'' thickness. Place filling in the middle and fold over, having the two ends of the dough meet together. Seal with fingers. Do the same with the other ball of dough.
Place in a oiled pan and brush tops with olive oil. Bake for 50-60 minutes, until it starts to look golden brown. Top with additional gravy.
Makes 4 servings.