Tempeh Pot Pie
[Vegan]

To Make the Crust:

1. Combine the first five ingredients in your food processor and mix well. Add the butter in by the tablespoon and pulse to combine.
2. Then, add the remaining water and vinegar and run the machine until the dough sticks together. You may need another tablespoon or so of water depending on your flour. Then refrigerate until you're ready to roll it out. It's best to wait at least a half hour or so.

To Make the Filling:

1. Prepare the mashed potatoes to your liking and set aside. As for the tempeh, cut it into small cubes and saute over high heat with olive oil. Allow it to brown for a few minutes.
2. Then, add the garlic, onion, and carrots. Sauté together for 5 minutes or so. At any time you may start adding the spices. Once the carrots are soft-ish), turn off the heat and add the mashed potatoes and about half of the stock.
3. Roll out one-half of your dough and line a 9-inch pie plate with it. Add the mixture to the plate. At this point pour the remaining stock over the filling, allowing some spaces for it to seep down toward the bottom. When you've spread the filling out evenly, roll out the second crust and lay it over top.
4. Crimp or fold together the edges and provide some holes for steam to escape. Spray the top with canola oil and dust with coarse sea salt or brush with non-dairy milk for darker finish. Bake at 425°F. for 30 minutes or until the top crust begins to brown. The insides are almost entirely cooked, so don't worry too much about cook time.