Vegan Pot Pie
1 tbsp olive oil
1/4 cup diced onion
2 tsp minced garlic
1/4 cup celery
1/2 cup veg broth
1 medium potato, diced
3/4 cup frozen mixed veg
1 1/2 cups almond milk
1 veg bouillon cube
2 tsp cornstarch (in water)
pepper & rosemary to taste
Heat add olive oil and then add onion, garlic and celery and cook until garlic is slightly browned and onion is translucent.
Mix in vegetable broth, then add diced potato and mixed vegetables. Pour in almond milk.
In a separate bowl take 2 tsp cornstarch and add just enough water to dissolve the cornstarch then add the mixture to the pan to thicken the base. Season with seasoning of your choice.
You can use salt, pepper, parsley, basil, and lemon pepper or whatever seasonings you like.
Transfer contents of the pan evenly into ramekins. Top ramekin with flattened crescent roll, pressing the edges all around.
Bake for about 15 minutes at 375F.