1-First Step: Prep the Crust Preheat oven to 400 degrees F. Make a double recipe vegan pie crust or unroll store-bought vegan crusts. Line a 9-inch pie pan with one crust. Refrigerate it. Wrap and chill the second crust. This keeps it flaky. Takes 5 minutes.

2-Second Step: Sauté Aromatics Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 small chopped onion and 3 minced garlic cloves. Sauté 1-2 minutes until translucent and fragrant. Stir often. This builds the flavor base. Smells amazing!

3-Third Step: Make the Sauce Whisk in 1/3 cup all-purpose flour. Stir 1 minute. Gradually whisk in 2 cups vegetable broth and 1 cup unsweetened almond milk. Keep whisking to avoid lumps. Bring to a simmer. Sauce thickens nicely.

4-Fourth Step: Add Veggies and Protein Stir in 3 cups frozen mixed vegetables (carrots, corn, green beans, peas), 1 large russet potato chopped small, and 8 ounces vegan chicken or baked tofu chunks if using. Add 1/2 teaspoon salt or to taste. Simmer 5-10 minutes until thickened and potatoes soften. Taste and adjust. For gluten-free, use cornstarch slurry here instead of flour: mix 3-4 tbsp cornstarch with 5-6 tbsp water, stir in after broth.

5-Fifth Step: Assemble the Pie Pour hot filling into lined pie pan. Roll out second crust, cover filling. Trim edges, seal with a fork. Cut 3-4 slits in top for steam. This prevents sogginess. Brush with almond milk for shine if you like.

6-Final Step: Bake and Serve Bake 45 minutes until golden brown. Cool 10 minutes. Filling sets. Slice and serve hot. Pairs with salad. Leftovers? Even better next day. Pro tip: Add thyme, garlic powder, or soy sauce in step four for extra zing.