cheap vegetables and affordable seasoning

Ingredients
2 carrots
1/3 sweet onion
3 smallish yellow potatoes
(Try to chop these similar in size for even cooking)
1/2 cup frozen peas
1/ cup frozen corn
5 cloves chopped garlic
Small bit of oil of your choice
Toss it all together, cover, heat on low
Chop broccoli into small pieces
Chop Beyond Steak
Chop sundried tomatoes
Set all these aside
Add cracked black pepper, dried Italian blend seasoning, a tsp of Better Than Boullion, dash of vegan worcester, and a sprinkle of red pepper flakes. Stir and cover.
When the potatoes/carrots are just starting to get fork tender, sprinkle with flour of your choice and stir to cook the flour. Start slow, you can always add more.
When flour is cooked and veg looks coated, add veg broth while stirring. Go slow because you can always add more.
This will be the thick gravy sauce that holds the veg together when cut. Err on the side of less because you can add a gravy slurry later.
When the veg simmers, add the broccoli, beyond steak, sundried tomatoes and stir. Adjust seasoning to taste. Then pan in the oven at 350F, covered
CRUST
1/4 cup COLD veg butter, or whatever, cut into small cubes
3/4 cup flour
Salt, pepper, dried Italian herbs
Coarsely cut the veg butter/flour
Add ice cold water a bit at a time and work by hand until the dough is shaggy
Don’t overwork it or it won’t be flakey.
Form into a disk, wrap, into the freezer.
Add broth to pan if it is looking too dry. I added a slurry to mine to keep it a thick gravy.
When veg is fork tender, roll out dough and place it on top of the veg. Tuck edges inside to reduce drips. Cut vents in dough crust and back in the oven but bump up the temp to 425F.
Spray crust once with cooking spray to encourage browning.
Pull when crust looks good to you!
Let sit for 10 minutes before cutting