• 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

• Mix the ground flax seeds with ¼ cup water in a small bowl and set aside for 5 minutes.
• Combine all the pie crust ingredients in a food processor; pulse until it forms a dough.
• Wrap it in cling film and chill in the fridge.

FILLING

• Heat the oil over medium-high heat in a large skillet/pan (or 9-inch oven-safe pan). Meanwhile, mince the garlic, dice the onion and carrots, and chop the green beans (1/2-1 inch long).
• Sauté the onion for 1-2 minutes, then add the remaining vegetables (except peas) and garlic. Sauté for 10 minutes.
• Add the spices and sauté for 2-3 minutes.
• Stir in the broth, cover, and simmer for 8 minutes. Add the peas.
• Preheat the oven to 390F/200C. Meanwhile, mix the milk and cornstarch until smooth.
• Stir it into the filling mixture and simmer for 2-3 minutes, then remove it from the heat.
• Taste and adjust the seasonings, then pour the vegan vegetable pie filling into a 9-inch (23cm) pie pan.

ASSEMBLE

• Roll the dough between two sheets of parchment paper until large enough to cover the pan.
• Carefully place it over the pan – keep in mind that the gluten-free vegan pie crust is fragile.
• Trim any overhang, seal the edges with a fork/your fingers, and cut a few slits in the middle to allow steam to escape.
• Brush the crust with milk/egg-free pastry wash and bake the meatless pot pie for 40-45 minutes or until golden brown. Serve and enjoy!