Instructions

1. Cook black rice in 1 cup of water for about 40 minutes or until all liquid is absorbed.
2. Meanwhile peel and chop potatoes and celeriac. Cook in salted water for about 15 minutes or until veggies are easily pierced with fork. Drain, add truffle and olive oil and blend with immersion blender. Cover and set aside.
3. Preheat oven to 375°F (190°C). Line a baking tray with parchment paper. Lightly grease a baking dish with oil and put on top of the baking tray.
4. Pulse seitan in a food processor into mince.
5. Heat olive oil in a large shallow pan over medium heat. Sauté onion, carrot and celery until soft for 7-10 minutes.
6. Stir in minced garlic, rosemary and sage and cook for a minute until fragrant. Then add cooked rice, seitan, peas, vegetable stock, soy sauce, balsamic vinegar and black pepper. Let everything simmer for another 5 minutes.
7. Dissolve 1 teaspoon of cornstarch in a little bit of water. Pour into the pan and stir well. Continue stirring until the mixture thickens a bit and switch off the heat.
8. Transfer the pie base into the baking dish and spread evenly. Scoop potato-celeriac purée into a piping bag and top the pie. If you’re feeling lazy you can just spread it on top with a spoon.
9. Bake for 20-30 minutes until bubbly and slightly browned. Let it cool down and firm up a little bit before serving.