Savory Vegetable Cobbler

This was a really yummy all-in-one meal. The sauce was really flavorful, it was full of veggies and was topped with delicious biscuits. A definite keeper and also one to use for colder weather - comfort food for sure!
Savory Vegetable Cobbler (Source: Vegan on the Cheap)- the recipe called for seitan and celery but since my hubby doesn't like celery and I only like seitan if it is seasoned distinctly, I decided to leave it out. This sauce was a bit too mellow to use seitan in my opinion.
Filling
8 oz green beans, trimmed and cut in small pieces
2 T olive oil
1 medium chopped onion
2 medium carrots, peeled and sliced
1 large white potato, peeled and chopped (I used 2)
2 T fresh chopped parsley
1 t dried thyme
1/2 t dried sage (I used 1/2 T fresh from my mom's garden)
1/2 t dried marjoram
1/4 t salt
1/4 t black pepper
1 cup thawed frozen corn kernals
1 cup thawed frozen peas

Sauce
3 T vegan margarine
1/4 cup flour
1 1/2 cups vegetable stock (I used faux chicken)
2 T soy sauce
1 cup plain unsweetened soy milk

Topping
2 cups flour
2 t baking powder
1 t salt
2 T vegan margarine
1 cup plain unsweetened soy milk

Preheat oven to 400 degrees and spray a 9x13 baking dish with cooking spray. For the filling, team the green beans and set aside. In a large skillet, heat the oil and add the onions, carrots, potatoes and cook until veggies are tender - about 7 min. Stir in the spices and cook for 3-5 min. Stir in the green beans, corn and peas. For the sauce, melt margarine in a medium saucepan. Whisk in the flour until smooth. Slowly stir in the stock, soy sauce, and soy milk. Stir until sauce thickens - about 7 min. Add sauce to filling mixture. To make the topping, combine flour, baking powder and salt. Use a pastry blender to cut in the margarine until coarse crumbs form. Add the soy milk until thick dough forms. Pour veggie mixture into prepared pan. Top with spoonfuls of topping. Bake for about 30 min or until topping is browned.