Double pastry crust, storebought or homemade

4 tablespoons olive oil

2 cups seitan, thinly sliced

1 medium yellow onion, diced medium

1 cup small-diced peeled carrots

1 1⁄2 teaspoons salt

1 cup frozen green peas (no need to thaw)

3 celery ribs, thinly sliced

1 teaspoon dried thyme

1 teaspoon dried sage

Freshly ground black pepper

1⁄3 cup all-purpose flour

1 3⁄4 cups vegetable broth, purchased or homemade

2⁄3 cup unsweetened almond milk (or your favorite nondairy milk)

Preheat the oven to 425°F. Line a 9-inch pie plate with the bottom crust. Roll out the top crust and put in the fridge until you’re ready to use it.

Preheat a cast iron pan over medium heat. Heat 1 tablespoon of the oil, then sauté the seitan until lightly browned, about 3 minutes. Transfer the seitan to a plate.

In the same pan, heat another 1 tablespoon oil and sauté the onion and carrot with a pinch of salt until the onion is translucent and the carrot is slightly softened, about 5 minutes. Add the peas, celery, thyme, sage, remaining 11⁄2 teaspoons salt, and a few grinds of black pepper and sauté until the celery is softened, about 2 minutes.

Add the remaining 2 tablespoons oil and, using a slanted wooden spatula, stir constantly as you sprinkle in the flour. Keep stirring to toast the flour, adding up to another tablespoon of oil if necessary. Toast just until the flour is a shade darker, about 3 minutes.

Stream in the vegetable broth and mix until there are no clumps, then add the almond milk. Let cook until thickened, about 5 minutes.

Layer the seitan in the bottom pie crust. Pour in the filling mixture. Place the top crust over the filling and seal the edges. Make a few slits in the top crust to let steam escape.

Bake until golden brown and bubbly, about 35 minutes. Let cool for 30 minutes before slicing and serving.