Instructions:

Yield: 12 servings

Lattice Topping
1/3 cup Soy milk
1 tbsp Sugar
1/2 tsp Salt
2 tsp Oil
1 tsp Dry yeast
3 tbsp Warm water
1 3/4 cup All-purpose white flour

Vegetable Filling
3 cup Mushrooms, quartered
2 cup Corn
2 ea Zucchini, sliced & quartered
1 ea Red bell pepper, chopped
1 ea Onion, chopped
2 tsp Oregano

Creamy Sauce
2 tbsp Oil
2 tbsp All purpose flour
1 1/2 cup Soy milk
1/2 tsp Salt
1/2 tsp Black pepper

TOPPING: Combine the first four ingredients in a small saucepan & heat until the sugar has dissolved. Set aside. Dissolve yeast in a small bowl in warm water. Set aside.

Beat together the reserved milk mixture & 1/2 c flour in a medium sized bowl. Mix in the yeast. Add 1 c flour & continue to mix. Add enough of the remaining flour to make a soft dough. Cover with a damp towel & allow to rise until doubled in size, about 1 hour. Punch down, knead & let rest for 5 minutes.

FILLING: Placing all filing ingredients in a large skillet & sprinkle with water. Steam for 5 minutes. Drain & transfer to a 3-qt casserole.

SAUCE: Heat oil in a small pot & stir in the flour. Whisk in the milk & cook over low heat until the mixture is smooth & thick. Stir in the salt & black pepper & pour over the vegetables.

ASSEMBLE: Roll dough into a 10" square & cut into 1" wide strips. Weave strips into a lattice & place on top of the casserole. Tuck edges in, cover & let rise for 20 minutes.

Preheat oven to 375F. Bake until browned, about 30 minutes.