Pastry Crust:

1. Mix flour and salt in a medium mixing bowl. Cut the chilled shortening into the flour using a pastry blender, until the fat is uniformly combined and the mixture begins to stick together.
2. Add 2-3 tbsp of ice water and stir just enough for the mixture to form a dough. Wrap the dough tightly in plastic wrap and refrigerate while you prepare the filling.
3. After chilling, cut the dough into 4 or 6 equal pieces. Form each piece into a round disk. On a floured surface, roll each piece of dough out into a roughly circular shape, slightly larger than your ramekins. Cut off any excess to make a round.

Vegan Pot Pie Filling and Assembly:

1. Preheat oven to 400°F (200°C).
2. Mix cubed tofu and soy sauce together. In a large skillet or dutch oven, heat 1 tbsp butter over medium heat. Add cubed tofu/soy sauce and cook, stirring and turning often until browned on all sides. Remove tofu from pan and set aside.
3. In the same pan, heat 2 tbsp of vegan butter over medium heat. Once it begins to sizzle, add the carrot, celery, onion, and garlic. Cook for 2 minutes.
4. Stir in the flour and cook, stirring constantly, for 1 minute.
5. Gradually add vegetable broth and non-dairy milk, stirring constantly to prevent lumps.
6. Add the Little potatoes, tofu, garlic powder, onion powder, and thyme. Simmer for 10 minutes. Begin rolling out the pie dough while the filling simmers.
7. Stir in the frozen peas and white wine vinegar. Taste and adjust seasoning with salt and pepper.
8. Divide filling into 6 (½ cup / 125 ml capacity) ramekins. Top with pie crust, folding the crust over the edges of the ramekin. Brush with melted vegan butter or non-dairy milk. Poke a few holes in the crust to allow steam to escape.