• large, heavy saucepan
• wooden spoon
• 2-quart baking casserole
• rolling pin

• 1 T butter
• 6 c assorted vegetables, thinly sliced or diced. Some ideas:
  – bell peppers
  – carrots
  – celery
  – corn
  – green beans
  – leeks
  – onions
  – peas
  – potatoes
  – spinach
  – tomatoes
  – zucchini
• 1 clove garlic, minced
• ¼ c flour
• 3 c warm veggie stock and/or milk
• ½ t thyme
• 2 T fresh parsley, minced
• 1 t salt or soy sauce
• black pepper
• 1 recipe pie crust or vegan pie crust dough

Sprinkle flour on top and continue cooking, stirring constantly, for 2 minutes.

Gradually add the warm liquid, stirring constantly, until sauce thickens.

Add thyme and parsley and continue cooking until all of the vegetables are tender, about 10 minutes. Stir in salt and pepper, then transfer vegetables to the baking casserole.

Preheat oven to 400.

Make the pie crust dough, then roll it into a circle slightly larger than the casserole. Lay on top of the vegetables, without sealing the edges.

Place in oven and bake until filling is bubbling and crust is golden brown, 20-30 minutes.