It is that time of year again. Wednesdays in the Spring mean adventures in vegan cooking.
Stoke the forge to 425 degrees. Spread a bag of frozen veggie medley on a baking sheet and insert while still pre-heating along with three russet potatoes.
Meanwhile, saute half a sweet onion and half a carton of button mushrooms, both diced, with salt and non-olive, neutral flavored oil in your largest skillet. Once they begin to brown, add pepper flake and two cartons of course chopped seitan (wheat gluten) and combine. Slide into the forge as well.
Meanwhile yet again, in a sauce pan, make a roux.  Add enough veggie broth to begin to make a gravy. Keep it on low heat and whisk until it begins thickening, but don’t let it get too thick.
Take your skillet out and your veggie medley and add the veggies to the seitan and savories. Pour over the gravy. Keep on low heat to simmer while the potatoes continue to cook through.
When the potatoes are soft enough, remove from the forge and cut open. Chop the skins up small and add to the simmering skillet. In a large bowl use a hand mixer to render the russet innards fluffy and fine. Sprinkle sumac on top for color and a bit of salt for seasoning.
Spoon the skillet contents into two pie shells and cover over with the potatoes.
Return to the 425 degree forge for 10 minutes. Cover with ultra thin plate mail armor sheeting and give it another 10-20 minutes to ensure the pie crusts are cooked through.
Set aside to cool but serve warm.
 I used left over french fries, cold, ground fine, mixed with oil.