2 cups all-purpose flour
1 tsp salt
1/2 cup vegan butter
4-6 tbsp cold water
1 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
2 carrots, peeled and diced
2 potatoes, peeled and diced
1 cup frozen green peas
1 cup frozen corn kernels
1 tbsp dried thyme
1 tbsp dried rosemary
1 tsp salt
1/2 tsp black pepper
1/4 cup all-purpose flour
2 cups vegetable broth
1/2 cup unsweetened non-dairy milk
To make the crust, combine the flour and salt in a large mixing bowl. Cut in the vegan butter until the mixture resembles coarse crumbs.
Gradually add the cold water, one tablespoon at a time, until the dough comes together. Divide the dough in half, wrap each half in plastic wrap, and chill for at least 30 minutes.
Preheat the oven to 425°F.
To make the filling, heat the olive oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes.
Add the garlic, carrots, and potatoes and cook for another 5 minutes.
Stir in the green peas, corn kernels, thyme, rosemary, salt, and pepper. Sprinkle the flour over the vegetables and stir to combine.
Gradually add the broth and non-dairy milk, stirring constantly, until the mixture thickens, about 5 minutes.
Roll out one half of the dough on a floured surface to fit the bottom of a 9-inch pie dish. Pour the filling into the crust.
Roll out the second half of the dough and place it on top of the filling. Cut slits in the top to allow steam to escape.
Bake for 25-30 minutes, or until the crust is golden brown. Let the pie cool for a few minutes before serving. Enjoy!