Tasty success.

I made the best vegan pot pie last night. Not because I'm vegan but because I wanted to see if I could make a more traditional meal into a vegan meal.

2 pre-made pie crusts (9 inches)
4-5 small potatoes diced
1 stem broccoli cut
1 medium yellow onion cut into half moons
2 big carrots chopped
frozen peas
8ish white mushrooms sliced
2-3 cloves garlic
2 tbsp. corn starch
2 vegetable boullion cubes
1-2 tsp. olive oil
2 tbsp. soy sauce

Boil potatoes and carrots together for about 5 minutes then add broccoli. Cook until they begin to get tender. Remove from heat and drain. Set aside.

Add olive oil, onions, and garlic in a skillet and cook until slightly tender. Then add some frozen peas and mushrooms and cook until onions are transluscent and mushrooms are done. Set aside.

Dissolve boullion cubes in 2 1/2 cups water then put in sauce pan. Add 2 tbsp. soy sauce and bring to a boil. In the meantime, add 2 tbsp. corn starch to about 4 tbsp. water. Once broth comes to a boil reduce heat to low and add corn starch mixture, stirring constantly until thickened. Remove from heat.

Combine all vegetables with gravy and stir together. Set aside.

Place 9 inch pie crust in the bottom of a round casserole dish. Dish should be small enough that the crust reaches the top of the walls of the dish. Fill with vegetable and gravy mixture. Cover with other 9 inch pie crust and trim edges. Cut a few slits in top crust.

Bake at 350 degrees for 45 minutes to an hour until crust is browned and filling is bubbly.