• Preheat oven to 350° F.

Make Sauce

• Add the coconut milk and broth to a saucepan with parsley, thyme and bay leaf to the pan. Cook at low heat uncovered for 10 minutes over low heat. Watch carefully to avoid boiling it as it will make a huge mess.
  1 can coconut milk, 1 ½ cups vegetable broth, 1 bay leaf, 4-6 sprigs parsley, 3-4 sprigs fresh thyme
• Remove bay leaf from the pot and discard. Ladle up about 1 cup of the liquid into a small bowl and whisk in 3 tablespoons cornstarch. Add it back to the saucepan.
  3 tablespoons cornstarch
• Season with the salt, pepper and nutmeg. Continue to cook for 1-2 minutes or until it thickens, whisking constantly.
  1 teaspoon kosher salt, ¼ teaspoon black pepper, ¼ teaspoon nutmeg

Prepare Pot Pie

• Add the beans and frozen vegetables to the bechamel sauce. Mix together., taste and adjust seasoning. . Transfer to a 8 x 8 square baking dish. Open biscuits and place over the top of the pot pie with a small amount of space between each.
  1 15 ounce can white beans, 1 12- ounce bag frozen mixed vegetables, 1 16 ounce package canned vegan biscuits
• Mix together olive oil with garlic and parsley. Brush over top of biscuits.
  1 tablespoon olive oil, Garlic, Chopped parsley
• Bake uncovered in preheated oven for 30 minutes or until bubbly and biscuits are cooked.