Prep all of your ingredients.
Boil a pot of water and add your lentils. After boiling lentils for 5 minutes add chopped potato, carrots, and beans. Boil gently for about 15 minutes. When there are 2 minutes left on the timer, add your frozen peas to the mix. Drain and set aside.
In a large skillet over medium heat, melt your vegan buttery spread and cook your onions and garlic for about 2 minutes. Stir in the flour, salt, and pepper.
Slowly whisk in your veggie broth and then your unsweetened almond milk. Whisk for about 5 minutes until thickened.
Add your boiled veggies to the sauce skillet and mix gently to combine.
While the filling cools, start making your pastry.
Combine the flour and salt, then add vegan butter and mix (either with fingers and/or a fork, or in a food processor) until the mixture has small lumps, about the size of peas.
Add the water and vinegar and combine until dough forms (adding more water if necessary).
Form the bottom crust (using half the dough) in a well oiled pie pan and make a disc from the rest of the dough the approximate size needed to cover the pie pan.
Refrigerate the dough for 30 minutes (If you refrigerate for too long the dough will become rock hard).
Preheat oven to 400 °F (204 °C).
Add your filling into bottom pie crust.
Cover with top crust, seal edges, brush with almond milk mixture, and then cut several small slits (or poke holes with a fork) into the top of the pie crust to allow steam to escape.
Bake in the preheated oven for about 50 minutes or until pastry is golden brown and filling is bubbly.
Remove your pie from the oven and allow it to cool for 10-15 minutes before serving. Enjoy.

For the pastry:
2 cup flour
1/2 teaspoon salt
1 cup cold vegan margarine or vegan butter substitute
1/4 cup ice water
1 tablespoon white vinegar
Sweetened almond milk, for brushing (or dissolve sugar in unsweetened almond milk, you need the sugar for browning)

For the filling:
1 cup carrots, chopped
1 potato, peeled and cubed
1/2 cup green beans
1 cup frozen peas
1/2 cup lentils
1/3 cup vegan margarine or vegan butter substitute
1/3 cup onion
2 clove garlic, pressed
1/3 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1 3/4 cup vegetable broth
2/3 cup unsweetened plain almond milk