Hearty Cauliflower & Mushroom Pie with Olive-Studded Crust

1. Preheat Oven

Preheat your oven to 375°F. This is essential as it ensures a consistent temperature for baking the pie later on.

2. Make the Sauce

To make the sauce, melt the vegan margarine in a heavy-bottomed saucepan over medium heat. Sprinkle in the flour and stir constantly for about 4-5 minutes, until it forms a thick, bubbling paste that turns lightly browned. Turn off the heat and slowly pour in the soy milk while whisking continuously to avoid lumps. Add the tarragon, thyme, marjoram, mustard powder, bay leaf, salt, and a good grind of pepper. Turn the heat back on to medium and cook, whisking often, until the sauce thickens, about 8-10 minutes. Taste and adjust the seasoning if necessary, then set it aside.

3. Cook the Vegetables

In a large, oven-to-table Dutch oven or heavy-bottomed pot, heat the oil over medium heat. Sauté the sliced leek and diced carrot for about 6-8 minutes until they start to soften. Add the mushrooms and the vinegar, cooking for another 6-8 minutes until the mushrooms release their juices and begin to brown. Finally, add the cauliflower pieces and cook for about 8 minutes, stirring occasionally, until the cauliflower is just starting to soften.

4. Prepare the Biscuit Crust

In a small bowl, sift together the flour, baking powder, salt, and thyme. Cut in the chilled margarine using a pastry cutter or two knives until the mixture resembles coarse crumbs. Add the cold water, one tablespoon at a time, mixing until the dough just comes together. Gently fold in the chopped olives. On a floured surface, pat or roll the dough out to about 1/4-inch thickness and cut it into diamond shapes or any shape you prefer.

5. Combine Sauce and Vegetables

Whisk the sauce one more time to ensure it's smooth and pour it over the vegetable mixture in the Dutch oven. Stir to combine well.

6. Arrange Biscuit Crust

Arrange the biscuit dough pieces on top of the vegetable mixture, covering as much of the surface as possible. Brush the tops of the biscuits with a little soy milk to help them brown nicely during baking.

7. Bake the Pie

Place the Dutch oven in your preheated oven and bake for 35-40 minutes, until the cauliflower is tender and the biscuits are golden brown. Let the pie cool for at least 10 minutes before serving.