Vegan Pot Pie Stew with Puff Pastry Croutons

2 tablespoons olive oil, 1 chopped onion, 2 cloves chopped garlic, 1 teaspoon each of fresh thyme and rosemary, 2 tablespoons Earth Balance vegan butter, about 1/4 cup flour, 3 cups vegetable broth, 1/2 cup unsweetened soy milk, salt, pepper and hot sauce to taste, one 10-ounce bag frozen mixed vegetables, 3 small potatoes, peeled, par boiled, and diced.

In a large pot, heat olive oil over medium heat. Sauté the onion until lightly golden. Add in the garlic, thyme, and rosemary. Sauté another minute or so. Add in the vegan butter and let melt. Whisk in the flour. Cook a minute or so to cook out the raw flour taste. Add in the vegetable broth and soy milk. Cook, whisking, until the mixture thickens up. If it's too thick, add more broth. Too thin, add in some more flour (whisk with cold water first to avoid lumps). Season with salt, pepper, and hot sauce to taste. Add in the vegetables and potato. Let simmer on low heat for about an hour. 

For the puff pastry croutons, I bought a plant-based puff pastry from whole foods. Once defrosted, cut the puff pastry into 1-inch squares. Bake in a preheated 400 degree over for about 12 to 15 minutes.