Ingredients

• 2 tablespoons olive oil
• 8 ounces mushrooms , sliced
• 1 onion , chopped
• 1 clove garlic , minced
• 2 large carrots , diced
• 2 potatoes , peeled and diced
• 2 stalks celery , sliced 1/4 inch wide
• 2 cups cauliflower florets
• 1 cup fresh green beans , trimmed and snapped into 1/2 inch pieces
• 3 cups vegetable broth
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 0.25 cups water
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1 , 14.1 ounce

Instructions

1. 1 Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Heat oil in a large skillet or saucepan. Add mushrooms, onions, and garlic; cook for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower and green beans; add vegetable broth and bring to a boil. Reduce heat and simmer until vegetables are just tender, about 5 minutes. Season with salt and pepper.
3. 3 Mix water, cornstarch, and soy sauce in a small bowl until cornstarch is completely dissolved; stir into vegetables and cook until sauce thickens, about 3 minutes.
4. 4 Roll out 1/2 of the dough to line an 11x7-inch baking dish. Pour vegetable filling into the pastry-lined dish. Roll out remaining dough; arrange over filling, then seal and flute the edges.
5. 5 Bake in preheated oven until pie is golden brown on top, about 30 minutes.

Nutrition per serving