Vegetable Pot Pie with Dill-Mustard Sauce [Vegan]

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subheading: TO MAKE THE PIE:

2 cups sweet potato cut into 1-inch chunks (about 1 medium)

¾ cup carrot, sliced (about 4 small carrots)

¼ cup celery, sliced (about 1 large rib)

½ cup shallots, sliced (about 2 large shallots)

2 cloves garlic, chopped

½ cup sliced mushrooms (canned or fresh)

1 cup peas (fresh or frozen)

¾ cup corn (fresh or frozen)

2 tablespoons extra virgin olive oil

2 tablespoons flour

2 vegan pie crusts

subheading: TO MAKE THE SAUCE:

1 tablespoon extra virgin olive oil

1 cup vegetable stock

1 teaspoon arrowroot powder

1 teaspoon mustard powder

2 teaspoon nutritional yeast flakes

1 cup unsweetened soy milk

1 teaspoon dried dill

Kosher salt

Black pepper

Directions at onegreenplanet.org

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