Preheat the oven to 375°F (190°C).

In a skillet, heat olive oil over medium heat. Add mushrooms and mixed vegetables, sauté until tender.

Stir in vegetable broth, soy sauce, thyme, rosemary, and cornstarch. Cook until thickened.

Place the vegan pie crust in a pie dish.

Pour the filling into the crust and cover with another layer of pie crust. Seal the edges.

Cut slits in the top crust for steam to escape.

Bake in the preheated oven for 30-35 minutes until golden brown.

Let cool for a few minutes before serving.