1 store-bought, vegan pie crust
2 large potatoes, peeled
1 8 ounce mushrooms, cleaned and sliced
1 1/2 cups + 2 tablespoons water, divided
1 tablespoon corn starch
1 tablespoon Beyond Bouillon vegan base of your choice
1/2 yellow or red onion diced
4 cloves of garlic, peeled and minced
1 cup or more mixed frozen vegetables, thawed
1 can of chickpeas, drained and rinsed
1/4 cup nutritional yeast
salt and pepper to taste
Preheat the oven to 400°F.
Cubes potatoes and place in a single layer on the baking sheet sprayed with cooking spray or parchment paper. Add the sliced mushrooms and roast for about 25 to 30 minutes until the potatoes start to soften and the mushrooms give up most of their liquid. Remove from the oven and let cool. This can be done well before the next steps. Leave to oven on unless doing the potatoes and mushrooms in advance.
Mix 1 1/2 cups of water with the Beyond Bouillon and stir to dissolve. Mix corn starch with 2 tablespoons of water to form a slurry. Set by stovetop.
In a skillet on the stove top add a 1/4 cup or so of the broth and the onions. Cook for 3 minutes or so on high heat until the onions are translucent and then add the garlic and cook for one more minute. Add more stock as needed to keep the onions and garlic from burning. Now add the veggies, nutritional yeast and the rest of the broth. Bring the mixture to a boil while stirring occasionally. Stir the cornstarch slurry in case it has settled and then add it to the bubbling veggie mix. Keep stirring and the mix will thicken. Then add the potatoes and the mushrooms and stir to incorporate. Remove the pan from the heat. Taste. Add salt and pepper as needed.
Following the instructions with the pre-bought crust and prepare on a traditional pie plate. Get the top crust ready as well. Add the filling to the pie and then cover with the top crust, crimping the edges to seal it and venting the top with 3 or 4 decorative slits. Place uncooked pot pie on a sheet pan in case there is is any spillage in the oven. You want a very full pot pie because it is delicious and you should have enough filling to do this. But as a result a small amount of filling could bubble out during cooking which is the reason for the sheet pan. Also, you’ll need to check the pie about midway through the cook time to see if the edges are getting too brown. If the edges are darkening, covered them with a pie crust shield or in a pinch, foil.
Let the pie site for 10 minutes before slicing. It will be a lot easier to get cleaner slices with the amount of resting time. Enjoy.