Savory Mushroom Vegan Hot Water Crust Pie

veryveganval.com

Olivia Williams

A fumbling 20-something year-old trying to make good food.

1 cup wild rice or wild rice blend

¾ cup TVP crumbles

2 tbsp. soy sauce

Olive oil, for cooking

4 cups mixed mushrooms (such as button, cremini, shiitake, oyster, maitake, and other grown or wild mushrooms)

1 medium-sized onion

4 cloves garlic

¼ cup all-purpose flour

¼ cup vegan butter

2 tbsp. fresh herbs (such as sage, rosemary, tarragon, and thyme)

2 cups soymilk, or other plant-based milk

Salt and pepper, to taste

subheading: For the Crust:

2 ¾ cup all-purpose flour

½ cup chickpea flour

1 tsp. salt

½ cup vegan butter

½ cup vegetable shortening

Directions at veryveganval.com

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