portobello pot pie (vegan)

Crust
in a food processor blend the flour and salt together. Add margarine and blend until it resembles coarse meal. Add the "milk" and blend until well combined or until dough forms. roll into two balls wrap and chill for at least one hour.

Filling
Preheat the oven to 350 F (180 C)
In a large saucepan, saute the onions and mushrooms in the olive oil until onions are translucent. Add the potatoes, celery, carrots, tamari, sage, thyme and stock. Bring to a boil, than reduce heat. Cover with lid and simmer for 4-6 minutes or until potatoes can be poked easily with a fork. Stir in the flour and simmer until sauce begains to thicken.

Roll out crust between two peices of parchment or waxed paper (dough is too sticky so if you don't use parchment be prepared for a lotta cussing)

place dough in a 9 in pie plate, fill and place top crust on. I don't do anything fancy, I just fold over the edges, I think this gives the pie a nice rustic look :)

Bake for 20-25 minutes, let sit for 5 minutes before serving.more or less from "La Dolce Vegan"490crust2 cups all purpose or pastry flour1 tsp salt2/3 cup margarine cut into small pieces4 Tbsp rice or soy milkfilling1 medium onion, chopped2 large portobello mushrooms, stems removed, cubed6 button mushrooms, chopped1 Tbsp olive oil1 small potato, cubed1 medium carrot, chopped1 stalk of celery, chopped2 Tbsp tamari1/2 tsp dried thyme1 tsp dried sage3/4 cups vegetable stock2 Tbsp flour