Preparation

• Preheat the oven to 400 degrees F.
• Make a double recipe of Easy Vegan Pie Crust. Split the dough in half.
• Transfer half the pie crust dough to a 9-inch pie pan. Push it evenly into the pan, trim off any excess, and place in the fridge to cool while you make the filling.
• Wrap the other ball of pie crust dough in plastic wrap and chill in the fridge as well.
• Heat the olive oil over medium-high heat in a large skillet. Add the onions and garlic and saute until onion is translucent, 1-2 minutes.
• Whisk in the flour, vegetable broth and unsweetened almond milk. Then add the mixed vegetables, potato and vegan chicken or tofu, if using. Simmer for 5-10 minutes, until the sauce thickens.
• Pour the filling into the pie crust lined pan. Roll out the other pie crust on a lightly floured surface, and carefully cover the pie with it. Trim any overhang, and seal the edges with a fork or your fingers. Cut a few slits in the middle of the top crust.
• Bake for 45 minutes, until the crust is golden brown. Cut, serve and enjoy!