"Vegan Pot Pie 1 tablespoon of extra virgin olive oil 1 cup of mushrooms 1/2 of an onion, minced 1 clove of garlic, minced 6-7 baby carrots, diced 1 small potato, diced 1 stalk of celery, diced 5-6 florets of cauliflower 1 handful of uncooked green beans, diced 1 1/4 cups of vegetable broth 1 tablespoon of cornstarch 1 tablespoon of soy sauce 1/4 cup of water Salt and pepper to taste Crust for pie 1 cup of whole wheat flour (regular is fine, but I prefer whole wheat for this recipe) 1/2 cup of cold margarine (Earth Balance) 1/4 cup of cold water Preheat your oven to 420 degrees. Heat the olive oil and add onions, mushrooms, garlic, carrots and potatoes. Add the celery, cauliflower, green beans, and vegetable broth and bring to a boil. Reduce to simmer and in another bowl mix together soy sauce and cornstarch. Then add the water and mix until the cornstarch has completely dissolved. Add this mixture to vegetables, this will be the sauce. Season with salt and pepper. If you have a food processor, making dough is fairly easy. If you do not, I advise you to use a blender and a mason jar. If you don't have either, you can do this using two knives and it will take a bit of effort but it is not impossible. Attach the mason jar to the blade after pouring in flour and margarine. ""Blend"" them until they reach a sandy consistency. Remove the mixture from the jar and put in a bowl, and add the cold water. The dough should not be very sticky. Use more flour and roll out the dough big enough to fit inside a pie pan, cake pan, soufflé dish, et cetera. Put the vegetables from the pan in the pie pan. Leave some dough for the top, and roll out and place over mixture of vegetables. Bake for 30-35 minutes or until dough is golden brown."
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