Heat olive oil in a heavy pot or saucepan.

Add onion and cloves and sauté for 5 minutes.

Add sweet potato, green beans and sauté for 3 minutes.

Add mushrooms and sauté for 2 minutes.

Add lentils, sage, thyme, mustard, and black pepper and sauté for 1 minute.

Add vegetable broth, water, and soy sauce, and cook for 15minutes.

Mix plant-based milk with flour until smooth. Stir into lentil mixture, and cook until thickened and bubbling(about 5 minutes).

Season with salt, as desired.

Transfer filling into a deep-dish pastry bowl or round casserole that fits 1 ½ quarts.

To make Sage Pastry Crust: In a medium bowl, mix together all purpose, whole wheat flour, and salt. Mix in sage.

Cut in vegan butter with a fork until makes crumbly texture.

Add cold water, 1 tablespoon at a time, and mix (may use clean hands) until it creates a firm dough that holds together, but is not sticky. Do not overwork dough, as it will get tough.

Turn out pastry dough on a floured surface and roll out with a pastry roller to create a circle about 11-inches in diameter.

Preheat oven to 425 F.

Place the pastry over the top of the savory pie, and crimp the edges with your fingers to secure the pastry dough to the top of the dish.

Cut several vents with a knife along the pie.

Place the savory pie on a baking sheet (in case it boils over), and place in the oven. Bake for about 20-22 minutes, until golden brown.

Remove and serve.

Makes 6 servings (about 1 cup each).