Seasoned with cider vinegar, mustard and nutritional yeast--I loved the flavor, but didn't think to take good notes, 'cause I was cooking so much that day. I'll have to make it again soon, so I can remember what I did. I made this on Sunday, the same day as the Pot Pie--I was trying to cook ahead because I get so busy during the week. So on Tuesday, when we ate it, it was so nice to have dinner already done! I reheated it in the oven, and the crust was still nice and flakey.