Step 1

Preheat oven to 400 °F (200°C).

Step 2

In a 7.5-inch oven-safe pan, melt the vegan butter over medium heat. Once melted, add the onion and garlic. Sauté for 2-3 minutes or until golden brown.

Step 3

Next, add the sliced carrots and green peas and cook for 3-5 minutes, or until the carrots are just tender.

Step 4

Add the mushrooms and sauté for another 3-5 minutes. Deglaze the pan with the soy sauce and stir to combine.

Step 5

Pour in the white wine and let it simmer for 2 minutes. Next, add the vegetable broth, flour, full-fat coconut milk if using, sugar, ground black pepper, and dried thyme. Stir to dissolve the flour and cook for another 2 minutes or until the sauce has thickened. Taste and adjust the saltiness as needed. Remove from heat and let cool for 15-20 minutes.

Step 6

Top the filling with a circle of cold pie crust or puff pastry. Slightly press the edges around the pan to make sure it is sealed. Using a knife, create 4-5 slits in the center of the crust. Brush the crust with the almond milk and bake for 30-35 minutes or until golden brown.

Step 7

Let the pie cool down for 10 minutes before serving.