Creamy Veggie Pot Pie - ProVeg Nigeria

Name: Creamy Veggie Pot Pie - ProVeg Nigeria
Ingredients: 385 grams all-purpose flour (Up to 10 additional grams needed for the sauce); 15 grams flax meal (Optional); 5 grams salt; 150 grams vegan butter (Sticks work best, but spreadable butter will work if that's all you have); 175 ml chilled water (Iced, or stored in the fridge); 700 grams yellow potatoes (Or butternut squash); 250 grams carrots (Or sweet potatoes); 1 medium onion (Optionally add 2-3 stalks celery); 150 grams mushrooms (Double, and add 1 whole portobello for a mushroom heavy variation); 250 grams broccoli (Or cauliflower or kale); 200 grams green beans (Or garden peas); 400 ml coconut milk (1 can); 235 ml vegetable stock; 55 grams all-purpose flour; 8 grams salt; 3 grams black pepper; 5 grams smoked paprika; 4 grams mustard; 6 grams soy sauce; 8 grams rosemary (more if fresh); herbs de provence (to taste)

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Create a stunning vegetarian casserole pie with a flaky, double-crusted top and bottom, baked to a golden brown perfection. Perfect for special gatherings or comforting meals.

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Ingredients

385 grams all-purpose flour (Up to 10 additional grams needed for the sauce)
15 grams flax meal (Optional)
5 grams salt
150 grams vegan butter (Sticks work best, but spreadable butter will work if that's all you have)
175 ml chilled water (Iced, or stored in the fridge)
700 grams yellow potatoes (Or butternut squash)
250 grams carrots (Or sweet potatoes)
1 medium onion (Optionally add 2-3 stalks celery)
150 grams mushrooms (Double, and add 1 whole portobello for a mushroom heavy variation)
250 grams broccoli (Or cauliflower or kale)
200 grams green beans (Or garden peas)
400 ml coconut milk (1 can)
235 ml vegetable stock
55 grams all-purpose flour
8 grams salt
3 grams black pepper
5 grams smoked paprika
4 grams mustard
6 grams soy sauce
8 grams rosemary (more if fresh)
herbs de provence (to taste)