1 medium onion, chopped
2 tablespoons olive oil
3 cups mixed frozen vegetables (I use broccoli, carrot, and beans)
10 1/2 ounces silken tofu
1/2 cup nondairy milk (I use soy)
1 tablespoon Dijon mustard
1 tablespoon vegan buttery spread + more for greasing
1 teaspoon soy sauce
1/4 cup nutritional yeast flakes
pinch onion salt
1/2 to 1 teaspoon crushed garlic
1 vegetable stock cube disolved in 1/4 cup water
2 sheets frozen vegan puff pastry, thawed
2 cups fresh spinach, chopped
1. Preheat oven to 375 degrees F. In a largish pan, heat olive oil and fry onion until becoming tender but not browning. Add the frozen veggies and stir occasionally until they're defrosted. It's okay if the onion browns a bit at this point. Mix in spinach, if using frozen.
2. In a large mixing bowl, add remaining ingredients, except pastry and spinach, and blend with hand blender. If you don't have a hand blender, you could use a blender or food processor. You want everything totally combined so that it looks like a white sauce.
3. Add the sauce to the vegetable mixture on a low heat, mix and allow to bubble gently. If you feel the sauce is too runny for a pie's gravy, add a little more nutritional yeast or some corn flour to thicken it up. When it's all combined and heated through, remove from heat.
4. Prepare a pie dish lightly with vegan buttery spread and arrange first sheet of thawed pastry in it. If you have a round dish and square pastry don't despair; leave the corners overhanging and fold them on top of the crust later for a nice effect.
5. When filling is still slightly warm but not hot, spoon into dish, then patch the spinach in on top of it. Lay final layer of pastry on top and press around the edges so that the bottom layer of pasty and the top stick together. Fold any loose pastry back on top and rub vegan buttery spread over it. Pierce top with a fork 4 or 5 times and bake until top is crispy and golden.'