Vegan pot pie

In a large mixing bowl, combine the all-purpose flour and a pinch of salt.
Add the cold, diced vegan margarine or coconut oil to the flour mixture.
Using a pastry cutter or your hands, cut the margarine/oil into the flour until it resembles coarse crumbs.
Gradually add ice-cold water, one tablespoon at a time, and mix until the dough comes together.
Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

In a large pot of salted boiling water, cook the diced potatoes, carrots, green beans, and frozen peas for about 5 minutes until they start to soften. Drain and set aside.

In a large skillet or pan, heat the olive oil over medium heat.
Add the chopped onion and sauté for 2-3 minutes until it becomes translucent.
Stir in the minced garlic and cook for another 30 seconds.
Add the sliced mushrooms and cook for about 5 minutes until they release their moisture and start to brown.
Sprinkle the all-purpose flour over the mushroom mixture and stir well to coat the mushrooms.
Gradually pour in the vegetable broth and almond milk while stirring constantly to avoid lumps.
Add the dried thyme, dried rosemary, salt, and pepper. Stir until the mixture thickens, about 5-7 minutes.
Add the partially cooked potatoes, carrots, green beans, and frozen peas to the skillet. Mix everything together.

Preheat your oven to 200°C (400°F).
Roll out the chilled pie crust dough on a floured surface to fit your pie dish.
Transfer the pie filling mixture into a pie dish.
Place the rolled-out pie crust over the top of the dish, sealing the edges by pressing them with a fork.
Cut a few slits in the crust to allow steam to escape.

Place the pie dish in the preheated oven and bake for 30 minutes or until the crust is golden brown and the filling is bubbling.

Let the vegan pot pie cool for a few minutes before serving.
Enjoy your homemade vegan pot pie!
This recipe should serve approximately 4-6 people. Adjust the ingredients and servings as needed.