Cauliflower Pot Pie

3 T margarine
4 T all purpose flour
2 C vegan milk
1 - bay leaf
2 t dried tarragon
1/2 t dried thyme
1/2 t dried marjoram
1/4 t mustard powder
1 t salt
0 - ground black pepper
1 lb. cauliflower, cut into bite-sized pieces
2 T grapeseed or olive oil
1 - leek, sliced thinly
1 - small carrot, diced
1/2 lb. cremini mushrooms, sliced in large chunks
1 t sherry or white wine vinegar
1 1/4 C all purpose flour (half can be whole wheat)
1 t baking powder
1 t salt
1/8 t dried thyme
3 T margarine, chilled
5 T cold water
1/3 C pitted black olives, chopped coarsely

Preheat the oven to 375°F.

In a saucepan over medium heat, melt the margarine and sprinkle in the flour, stirring to form a thick paste, 4-5 minutes.

Turn off the heat. Slowly pour in the vegan milk, whisking ingredients together. Whisk in the dried herbs, mustard powder, and salt, and add the bay leaf. Turn the heat back on to medium and cook, stirring constantly, for 8-10 minutes, until sauce is thick. Turn off the heat, remove the bay leaf, and add salt and pepper to taste.

Heat the oil in a large pot over medium heat. Add carrots and leeks and saute for 6-8 minutes until softened. add the mushrooms and vinegar and cook for another 6-8 minutes until most of the liquid has evaporated. Add the cauliflower and steam for about 8 minutes until the cauliflower has begun to soften.

While the cauliflower is cooking, sift together the flour, baking powder, salt, and thyme in a small bowel. With a pastry cutter or two knives, cut in the cold margarine until crumbs form, then drizzle in 3 T of cold water and mix. Drizzle in additional water until a soft dough forms. Fold in the olives.

Pat out the dough on a lightly floured surface. Using a sharp knife, cut the dough into diamonds.

Put the cauliflower in a large casserole dish, pour the sauce over the top and stir thoroughly. arrange the diamonds of dough over the mixture and brush with vegan milk. Bake for 35-40 minutes, until the cauliflower is tender and the biscuitt dough cooked. Allow to cool for 10 minutes before serving.

From Veganomicon