Mushroom Veggie Pot Pies (Rad Fat Vegan)

I remember getting those little frozen pot pies when I was younger and you can actually buy a frozen vegan pot pie, but something about something fresh from your oven makes it so much better. Plus, it is cheaper. I adapted this recipe from The Vegan Stoner, changing the crust and switching out the onion for mushrooms. Throw this recipe together on a tired Friday night, you can do it! - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

INGREDIENTS: 2 small bags of frozen veggies 5 cloves of chopped garlic Small box of sliced mushrooms (about 8 oz) 2 cups unsweetened coconut milk 6 tbsp wheat flour 2 pinches sea salt 2 dashes cumin powder Dash Pepper 2 tubes Original Pillsbury Crescent Rolls (vegan)
ALSO NEED: 4 oven safe bowls
DIRECTIONS: 1. Preheat oven to 350 degrees F. 2. Microwave frozen veggies for a few minutes until thawed. 3. Put coconut milk, flour, cumin, salt and pepper to a large bowl and whisk. 4. Mix in thawed veggies, garlic and mushrooms. Stir until evenly coated and mixed. 5. Scoop veggie mixture into 4 oven safe bowls. 6. Layer crescent roll dough on top until fully covered. 7. Bake for 20-45 minutes until golden brown and dough is cooked in the middle. 8. Let cool and dig in! - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

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