veggie hot pot

This dish tastes SO much better then it looks. This is leftovers a couple days later, which were just as good as the first time. An excellent fall warm dish, one of my favorite dishes in the last couple weeks. I took a vegetarian dish and made it vegan again here.
Ingredients:
For the veggie center:
2 TBsp canola oil
2 TBsp garlic
1 chopped white onion
1/2 cup chopped chives
1 YBsp chili powder
6-7 peeled and chopped white potatoes
2 cups peeled and chopped carrots
1 cup chopped mushrooms
1/4 cup flour
1 can chopped tomatoes
1/2 tsp thyme
1 can red kidney beans
1 can tomato paste
2.5 cups vegie stock

Directions:
Heat the oil in a sauce pan and saute the garlic and onion in this for 5 minutes. Then add the chili powder for one minute. Then add the potatoes, carrots, mushrooms, chives and cook for another 4-5 minutes. Stir in the flour for 1 minute.
Add the stock, tomato paste, choppe tomatoes, kidney beans, and thyme and then bring to a boil.
Remove from heat and place in a casserole dish. Bake for 30 minnutes.

While baking, make this topping- For the cheese triangles:
1 stick margarine
2 cups self rising flour
1/2 cup daiya cheddar cheese
5 TBsp soy milk

Hand stir the margarine, flour, and fake cheese together, and add soy milk as needed to make a smooth dough. Roll the dough out to 1 inch thick and then cut in to small triangular shaped pieces.

After the casserole has been cooking for 30 minutes remove and place the triangles on top. Sprinkile with a little extra fake cheese. Bake or another 30 minutes.
So delicious.