Veggie Pot Pie

2 tablespoons olive oil1 onion, chopped8 ounces mushrooms1 clove garlic, minced2 large carrots, diced2 potatoes, peeled and diced2 stalks celery, sliced 1/4 inch wide2 cups cauliflower florets1 cup fresh green beans, trimmed and snapped into 1/2-inch pieces3 cups vegetable broth1 teaspoon kosher salt1 teaspoon ground black pepper2 tablespoons cornstarch2 tablespoons soy sauce1 recipe pastry for double-crust pieHeat oven to 425 degrees.Heat oil in a large skillet or saucepan. Cook onions, mushrooms and garlic in oil 3-5 minutes, stirring frequently. Stir in carrots, potatoes and celery, cauliflower, green beans and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.In a small bowl, mix the cornstarch, soy sauce and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.Roll out half the dough to line an 11-by-7-inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges. Bake 30 minutes, or until the crust is brown.Serves six.Nutrition values per serving: 470 calories, 25 g fat, 55 g carbohydrates, 7 g fiber, 8 g protein, 0 cholesterol, 1,196 mg sodium.AllRecipes.com