3 tablespoons unsalted butter
8 ounces cremini baby bella mushrooms diced
2 large stalks celery diced
2 large carrots diced
1 small onion diced
1 medium yukon gold potatoe
1½ teaspoons garlic powder
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ cup all-purpose flour
2 cups unsweetened almond milk
1½ hydrated soy curls OR 1 15-ounce can reduced sodium white beans rinsed and drained
5oz frozen peas
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1 tablespoon balsamic vinegar
1 prepared pie crust dairy free if needed; I used my favorite whole wheat pie crust
1 egg lightly beaten with 1 tablespoon water to create an egg wash
Place rack in the lower third of the oven. Preheat the oven to 425 degrees F. Lightly coat a 9-inch pie dish with baking spray. Set aside.
Heat a large Dutch oven or similar deep, heavy-bottomed pan over medium-high heat. Add the butter. Once hot, add the mushrooms and cook about 5 minutes, until mushrooms are beginning to let off water, stirring occasionally. Add the celery, onion, carrot, garlic powder, salt, and pepper. Cook until the mushrooms have browned more deeply and vegetables soften, about 5-7 more minutes.
Sprinkle the flour over the top of the vegetables and cook 2 minutes, until the white disappears (the vegetables will seem dry). Slowly pour in the almond milk, adding a few splashes at a time, stirring constantly. Bring to a low boil, scraping any brown bits from the bottom of the pan. Continue to let bubble until thickened, about 3 to 5 minutes, stirring very often and scraping a spatula along the bottom of the pot to prevent sticking. Stir in the protein, peas, thyme, and vinegar. Spoon the mixture into the prepared pie dish.
Roll the pie dough into a circle large enough to cover your dish. Brush the edges of the pie dish with the egg wash, then lay the dough over the top so that it overhangs the sides. Trim the overhang to a ½ inch larger than edge of the dish. Gently press the dough onto the sides of the dish so that it sticks, then brush all over with the remaining egg wash. With a sharp knife, cut 5 slits in the top.
Line a rimmed baking sheet with parchment and place the pie dish on top. Bake until the pie is hot and bubbly on the inside and the crust is deeply golden, about 20 to 25 minutes, rotating the pan 180 degrees F halfway through. Let rest a few minutes. Serve hot.
