In a large pan, add two tablespoons of olive oil and raise the heat to medium-high. Add diced onions and saute until they are translucent about 2-3 minutes. Next, add minced garlic and saute for about 30 seconds or until the garlic is fragrant.
Next, add diced potatoes, 2 ½ cups of mixed vegetables, 1 teaspoon poultry seasoning, 1 teaspoon black pepper, ½ teaspoon of kosher salt, ½ teaspoon onion powder, and ¼ teaspoon celery seed.
Add 2 cups of low sodium vegetable broth and raise the heat to create a slow boil. Once the liquid comes to a slow boil add one can of coconut milk and ¼ cup of all-purpose flour.
Add the veggie mixture to a casserole dish.
Roll out the vegan puff pastry.
Add the puff pastry on top of the veggie mixture. Bake for 30 minutes.