Veggie Pot Pie

Ingredients

• • 1 onion
  • 4oz mushrooms
  • 1 large carrot
  • 1 potato
  • 2 stalks celery
  • 1 cup cauliflower
  • 2 cups vegetable broth
  • 3 cloves garlic
  • salt
  • pepper
  • 2tbsp soy sauce
  • 2tbsp cornstarch

• 1 pie crust, blind baked.

Instructions

1. Saute veggies.  Start with cauliflower, potatoes, and carrots for 5-7m.  Add onion, mushrooms and celery, cook 3-5m.
2. Add broth, bring to a boil and simmer.  Cook until barely tender.  Add salt and pepper to taste.
3. While waiting, mix cornstarch, soy sauce, and 1/4 cup water.
4. Once veggies are cooked, stir cornstarch mixture into vegetables, and cook until sauce thickens, about 3-5 minutes.
5. Pour filling into the prepared piecrust, lay a layer of dough on top and seal the edges.  Cut steam vents.
6. Bake at 425 until crust is brown and the filling is bubbling, about 40 minutes.