4 0Large pinch cayenne pepper 2call purpose or pastry flour 1tspsalt 2cmargarine cut into small pieces 4tbsprice or soy milk 0rice or soy milk 1medium onion, chopped 2large portobello mushrooms, stems removed, cubed 6button mushrooms, chopped 1tbspolive oil 1small potato, cubed 1medium carrot, chopped 1stalk of celery, chopped 2tbsptamari 1tspdried thyme 1tspdried sage 3cvegetable stock 2tbspflour 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.