1-First Step: Prep the crust. Make a double recipe of vegan pie crust or grab store-bought. Split dough in half. Line a 9-inch pie pan with one crust, trim excess edges, and pop it in the fridge to chill. Wrap the other half in plastic wrap and chill too. This keeps it from getting sticky. Takes 5 minutes.

2-Second Step: Sauté the aromatics. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Toss in 1 small chopped onion and 3 minced garlic cloves. Cook 1-2 minutes until translucent and fragrant. Smell that? Pure magic starting! Stir often to avoid burning.

3-Third Step: Build the gravy base. Whisk in 1/3 cup all-purpose flour, then pour in 2 cups vegetable broth and 1 cup unsweetened almond milk. Keep whisking vigorously for a smooth roux. No lumps here, friends! Bring to a gentle boil.

4-Fourth Step: Add the veggies and protein. Stir in 3 cups frozen mixed vegetables (carrots, corn, green beans, peas), 1 large russet potato chopped into small chunks, and 8 ounces vegan chicken or baked tofu chunks if using. Add 1/2 teaspoon salt or to taste. Simmer 5-10 minutes, stirring occasionally, until the sauce thickens and potatoes soften slightly. Taste and adjust salt. If it thickens too much, splash in a bit more broth.

5-Fifth Step: Fill the pie. Pour the hot filling into your crust-lined pie pan. Don’t overfill; leave room for the top.

6-Sixth Step: Top and seal. Roll out the second crust on a floured surface. Drape over the filling, trim overhang, and crimp edges with a fork or fingers for a pretty seal. Cut 4-5 slits in the top to vent steam. This prevents a soggy or exploded pie!

7-Seventh Step: Bake to golden perfection. Slide into your preheated 400 degrees F oven. Bake 45 minutes until the crust turns gorgeous golden brown and filling bubbles. Rotate halfway if your oven’s uneven. Your kitchen will smell amazing!

8-Final Step: Cool, slice, and serve. Let it cool 10-15 minutes on a wire rack. This sets the filling so slices hold together. Cut into 8 wedges. Pair with a green salad or crusty bread. Leftovers? Even better tomorrow.