Ingredients:

  • 2 cups (240g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) cold dairy-free butter (e.g., coconut oil or margarine)
  • 5-6 tablespoons (75-90ml) ice water
  • 2 tablespoons (30ml) olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 stalk celery, diced
  • 1 cup (150g) green beans, chopped
  • 1 cup (150g) mushrooms, sliced
  • 2 medium potatoes, peeled and diced
  • 1 cup (240ml) vegetable broth
  • 1 tablespoon (15ml) soy sauce or tamari
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 tablespoon (15g) cornstarch mixed with 2 tablespoons (30ml) water (for thickening)

Instructions:

  1. In a mixing bowl, combine flour and salt.
  2. Cut in dairy-free butter until mixture resembles coarse crumbs.
  3. Add ice water, one tablespoon at a time, mixing until dough forms.
  4. Shape into a disk, wrap in cling film, and chill for 30 minutes.
  5. Heat olive oil in a saucepan over medium heat.
  6. Sauté onion and garlic until translucent, about 3-4 minutes.
  7. Add carrots and celery; cook for another 5 minutes.
  8. Stir in green beans, mushrooms, potatoes, vegetable broth, soy sauce, thyme, rosemary, and seasoning.
  9. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
  10. Stir in cornstarch mixture, cook until thickened, and set aside.
  11. Preheat the oven to 400°F (200°C).
  12. Roll out the chilled dough on a floured surface.
  13. Place the rolled dough into the pie pan, trimming excess.
  14. Pour the filling into the crust.
  15. Roll out a second dough piece for the top crust, place it over the filling.
  16. Cut slits for steam, then crimp edges to seal.
  17. Bake for 25-30 minutes or until crust is golden brown.
  18. Allow to cool for 10 minutes before serving.