VEGAN ROOT VEGETABLE POT PIES

Heat the oven to 375°F (218°C)
Pie Crust
Heat the 2 tablespoon of olive oil in a large skillet on medium high heat. When the oil is hot add the carrots and sauté for 4 minutes. Add the onion and celery root and sauté for 4 minutes. Add the squash and the potatoes and sauté for 4 minutes. Add the 4 cups of vegetable broth, ⅓ cup red wine, 1 tablespoon Italian seasoning, and salt and pepper to taste. Stir to combine. Bring to a boil then reduce the heat to a simmer. Cook for 10 minutes.
Mix the ¼ cup of water and 2 tablespoon of corn starch and slowly pour into the pan while stirring constantly. The broth will begin to thicken. Cook for another 10 minutes.
Take one disc of dough and cut it in half. Roll out one half until it’s thin and will fit inside the ramekin. Fill the dish with the vegetable mixture and roll out the other half of the dough and put on top of the ramekin. Pinch the sides of the crust together and pinch the edges with the tines of a fork. Slice a few vents in the top of the crust to allow steam to escape.
Put the ramekins on a baking sheet to avoid spillage and bake for 40 minutes.
Evenly brush the melted vegan button on top of the crust and bake for approximately 10 more minutes, or until the crust is golden brown.
Remove from oven and let them rest for 3 minutes.