Ingredients

• 1 cup butter
• 1/2 cup avocado oil
• 1 cup diced onion
• 10 cloves garlic, minced
• 5 cups carrots, diced
• 4 cups potatoes, peeled and diced
• 4 1/2 cups celery, diced
• 3 cups peas
• 2 cups broccoli florets or green beans
• 5 cups vegetable/chicken broth
• 3 teaspoon pink salt
• 1-1/2 teaspoon ground black pepper
• 1-1/2 celery seed
• 1/3 cup Tapioca flour
• 2 tablespoons soy sauce, optional
• 10 5" pie crusts

Directions

1. reheat oven to 425 degrees F (220 degrees C).

2. Step 2

3. Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.

4. Step 3

5. In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.

6. Step 4

7. Roll out 1/2 of the dough to line an 11×7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.

8. Step 5

9. Bake in preheated oven for 30 minutes, or until the crust is brown.

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