Vegan Vegetable Pot Pie | RICARDO

Ingredients

• 2/3 cup (150 ml) whole non-dairy beverage (see note)
• 1/2 cup (80 g) fine cornmeal
• 1 tbsp (15 ml) apple cider vinegar
• 1 cup (150 g) unbleached all-purpose flour
• 2 tsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 6 tbsp (80 g) cold vegetable shortening, diced
• 1/2 lb (225 g) oyster mushrooms, torn
• 3 tbsp (45 ml) olive oil
• 1 garlic clove, finely chopped
• 1 cup (145 g) carrots, cut into small dice
• 1 cup (135 g) celery, cut into small dice
• 1 small onion, chopped
• 3 tbsp unbleached all-purpose flour
• 1 tsp rosemary leaves, finely chopped
• 1 cup (250 ml) vegetable broth
• 1/3 cup (75 ml) dry white wine
• 1 cup (250 ml) whole non-dairy beverage
• 1/2 cup (75 g) frozen green peas
• 2 tbsp flat-leaf parsley, finely chopped, plus more for serving
• 1 tbsp (15 ml) whole non-dairy beverage
• 1/4 tsp salt
• 1/4 tsp sugar