VEGAN EGAN PIE, STUFFING, MUSHROOMS

Ingredients:
1 package of vegan pie crust (store-bought or homemade)
2 cups of mushrooms, sliced
1 onion, finely chopped
2 cloves of garlic, minced
1 cup of bread crumbs
1 cup of vegetable broth
1 tablespoon of soy sauce or tamari
1 tablespoon of nutritional yeast (optional)
1 tablespoon of olive oil
1 teaspoon of dried thyme
1/2 teaspoon of dried sage
Salt and pepper to taste
Cranberry sauce (store-bought or homemade) for serving
Instructions:
Preheat your oven to the temperature recommended on the package of the vegan pie crust.
In a large skillet, heat the olive oil over medium heat. Add the onions and garlic and sauté until they become translucent, about 5 minutes.
Add the mushrooms to the skillet and cook until they release their moisture and become golden brown, about 8-10 minutes.
Stir in the soy sauce or tamari, dried thyme, dried sage, salt, and pepper. Cook for an additional 2 minutes to allow the flavors to meld together.
In a separate bowl, combine the bread crumbs and vegetable broth. Let it sit for a few minutes until the bread crumbs absorb the liquid.
Add the bread crumb mixture to the skillet with the mushrooms and stir well. Cook for another 2-3 minutes until the mixture thickens slightly. If desired, add nutritional yeast for a cheesy flavor.
Roll out the vegan pie crust and line a pie dish with it. Pour the mushroom stuffing mixture into the pie crust, spreading it evenly.
Cover the pie with the remaining pie crust and crimp the edges to seal it. You can also make a lattice crust or cut out shapes from the dough for decoration.
Make a few slits in the top crust to allow steam to escape while baking.
Place the pie in the preheated oven and bake according to the instructions on the vegan pie crust package or until the crust is golden brown and crispy.
Once baked, remove the pie from the oven and let it cool for a few minutes before slicing.
Serve the vegan pie slices with a dollop of cranberry sauce on top.
Enjoy your delicious vegan pie with stuffing, mushrooms, and cranberry!