To a mixing bowl, add flour and plant based milk. Then, add olive oil and stir until a dough forms.
2 cups flour, ½ cup plant based milk, ½ cup olive oil
Cover and set aside on a floured surface for 10 minutes, then roll it out into a rectangle around ½ inch in thickness. It’s now ready to be used for the mushroom pie.
Make the filling
Heat some olive oil in a pot over a medium-high heat. Add onions and garlic, and cook for 5 minutes, until softened. Now add the mushrooms and cook for 5 minutes more.
1 tbsp olive oil, 1 large onion, 2 cloves garlic, 12 oz mushrooms
Add vegan butter, flour, salt, cumin, paprika, and garlic powder. Stir continuously for 1-2 minutes, until thickened, then gradually pour in the plant based milk, around ¼ cup at a time.
2 cloves garlic, 1 tbsp vegan butter, ¼ cup flour, 1 tsp salt, ½ tsp cumin, ½ tsp paprika, 1 ½ cups plant based milk, ½ tsp garlic powder
Once you've added all the milk, stir in the green peas, remove from the heat and set aside.
1 cup green peas
Assemble and bake
Preheat the oven to 350 degrees F/180 degrees C.
Pour the mushroom filling into a rectangular baking dish, and add the crust on top. Bake for 30-35 minutes, until the crust is lightly golden brown in color. Allow to cool for 5 minutes, then serve.
To store in the fridge: keep any leftovers in the fridge in an airtight container for up to 4 days, reheating in the microwave when ready to serve.To store in the freezer: freeze in freezer-friendly containers or as individual portions in ziplock bags for up to 2 months. Allow to thaw fully in the fridge before reheating in the microwave.