• I recommend measuring the ingredients in grams on a kitchen scale. Check out the easy-to-follow step-by-step process shots above in the blog post.

PIE CRUST

• To make the flax eggs, simply put 2 tbsp ground flax seeds (or ground chia seeds) to a small bowl, add 1/4 cup of water and mix with a whisk. Set aside for 5 minutes.
• Put all pie crust ingredients into a food processor and blend for some seconds until the dough comes together.
• Wrap the dough in cling film and put it into the refrigerator.

FILLING

• Heat oil over medium-high heat in a large skillet or pot and add the onion. Sauté for about 1-2 minutes, then add mushrooms, corn, carrot, green beans, and garlic. Sauté for 10 minutes, stirring frequently.
• Add all spices and sauté for a few more minutes.
• Then add the vegetable broth and stir to combine. Put a lid on and let the mixture simmer for 8 minutes, then add the peas.
• Preheat the oven to 390 °F (200 °C).
• Combine the plant-based milk and cornstarch in a small bowl. Pour this mixture into the skillet and stir. Let simmer for a further 2-3 minutes, then turn off the heat.
• Taste and adjust seasonings. Add more salt/pepper/spices to taste and transfer the mixture into a 9 inch (23 cm) pie pan.

ASSEMBLE

• Roll out the dough between two sheets of parchment paper until it's large enough to cover the top of the pie pan.
• Then very carefully place it on top of the pie pan. Keep in mind that a gluten-free pie crust is always very fragile and breaks easily.
• Trim the overhang dough and seal the edges with a fork or your fingers. Also, cut a few slits in the middle of the dough, to allow steam to evaporate.
• Brush the crust with a little almond milk or with an egg-free pastry wash. Bake in the oven for about 40-45 minutes or until golden brown. Serve and enjoy!