Vegan Vegetable Pot Pie

Ingredients

• Cornbread

  • 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

• Sauce

  • 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

• Egg Wash

  • 1 tbsp (15 ml) whole non-dairy beverage
  • 1/4 tsp salt
  • 1/4 tsp sugar