Dough
- 1 cup all-purpose flour
- ½ cup whole-wheat flour
- ¼ tsp. salt
- 4 Tbs. cold soy margarine, cut into pieces
- 2 Tbs. olive oil
- 1 medium leek, white and green parts chopped (1 ½ cups)
- 1 ½ cups chopped celery or fennel
- 2 large carrots, diced (1 cup)
- 8 oz. button mushrooms, thinly sliced
- 2 Tbs. all-purpose flour
- 2 cloves garlic, minced (2 tsp.)
- 4 oz. red-skinned potatoes, peeled and cut into ½-inch cubes (1 ½ cups)
- 2 ¼ cups low-sodium vegetable broth
- 1 tsp. poultry seasoning
- 2 Tbs. creamy cashew butter, optional
- 6 asparagus spears, cut into 1-inch pieces
- ½ cup fresh or thawed frozen peas
- ½ cup fresh or thawed frozen corn kernels