Two Serving Veggie Pot Pie-Thingy

Hey.  I got up at 4am this morning, and couldn't go back to sleep.  Bleck.  The worst part of it is I didn't get to sleep until 10 or so last night, since I was working on an English project, then had to come home and make soup, salad dressing, pizza, and salads (the pizza was AMAZING, by the way.  but more on that later).
Anyhoo, here's a lovely little dish that makes 2 servings... in an effort to get though all of my saved recipes I am cutting most things down to 2 servings... 
I added a gravy sort of thing, and I think that made this dish taste SOO much better than the original recipe.  But to each his own, I suppose.

For the crust:
mix 1/4 cup flour, 1 tbsp applesauce, and 2 tbsp cold water.  Spread into 2 ramkins coated with nonstick spray, and bake for 10 minutes, until firm.
For the Tofu:
Mix crumbled tofu, stemmed/wilted spinach, nooch, lemon juice, and garlic.  You should total about 3/4 cup-ish tofu mix
For the veggies:
Peel, cube, and boil a very small sweet potato until tender.
Saute bell pepper, red onion, and mushroom until almost tender.  Add chopped rosemary, paprika, vegan worchestire sauce, home made vegetable broth powder, a few drops butter extract, and a small corn starch slurry.  Add a few tbsp water as needed to make it a sort of gravy.
Add the tofu mix to the ramkins, then top with veggies.  Bake at 375 for 25 minutes, until heated through.

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