Preheat oven to 450.
2 cup carrots
3 medium potatoes
2 cup mushrooms
2 cup broccoli
Salt & Pepper
3 cups vegetable broth
1/3 cup flour
1 refrigerator pie crust
1 tsp egg replacement
Water or almond milk
Sauté all the veggies for 3-5 minutes, salt and pepper to taste. Combine flour and veggie broth; add to veggie mixture - heat until boiling and begins to thicken. Pour everything into a glass or stone baking dish. Cover with pie crust, fold the crust over the edge of the pan to seal the dish. Combine powdered egg replacement and milk and brush over the top of the crust (this is what gives it that golden brown delicious look). Cut slits in the crust, bake at 450 for 30-40 minutes. Let stand for a good 10-20 minutes...it will still be plenty hot! If you don't let it stand it will be soupy rather than creamy.