Masala Vegetable Pot Pie

For the Masala Sauce

• 1 3/4 cups non dairy milk such as unsweetened plain almond milk, oat milk, coconut milk or cashew milk . Use 2 cups for more sauce
• 1 tablespoon flour unbleached all purpose or use rice flour for gluten-free
• 2 tablespoons cashews or use 1 tablespoons flour
• 3 cloves of garlic or 3/4 teaspoons garlic powder
• 1 inch ginger
• 1/2 teaspoon onion powder
• 1/2 hot green Chile such as serrano or use cayenne to preference
• 1 teaspoon garam masala or 1/2 tsp each ground cumin and ground coriander, a dash of cinnamon and nutmeg
• 1/4 teaspoon each of ground cinnamon, cardamom, cloves, ground mustard and cayenne( use lesser cinnamon if your garam masala is cinnamon-y)
• 3/4 teaspoon salt
• 1/4 teaspoon sugar or maple syrup, omit if using sweetened milk or coconut milk
• 2 teaspoon oil optional

For the Pot Pie

• 1 1/2 cup fresh baby greens or 1 cup frozen spinach
• 1.5 to 2 cups Veggies such as cauliflower, green beans, carrot, peas, zucchini, broccoli
• 1 cup cooked chickpeas or cubed tofu, optional
• salt and black pepper
• 1 sheet puff pastry rolled out and then cut into 2.5" circles with a biscuit cutter or cookie cutter, or use vegan biscuit dough
• 2 teaspoons maple syrup optional
• 1 tablespoon non-dairy milk optional