Heat the oil over medium-high heat. Add the chopped onion and saute until transparent (approx. 2-3 minutes). Slowly stir in the 1/4 cup flour, and continue cooking the mixture for an additional minute or two. Reduce the heat to medium and begin adding the veggie broth, 1/2 cup at a time, stirring as you go. Continue cooking until you've added all the broth. The mixture should thicken a bit. Add the thyme and turn off the heat. Throw all the canned veggies into a sprayed 9 by 13 baking dish and mix them. Stir in the gravy. In a medium mixing bowl, combine the soy margarine, the soy milk (or soup of choice), and the cup of self-rising flour (it MUST be self-rising). Whisk until the ingredients are combined and no dry spots remain, but do not overmix (1 minute, tops). Pour the batter over the top of the veggie mixture. Bake at 400 degrees for 45 minutes, or until the crust is golden brown.
***At least two cans (or 3 cups) should be mixed veggies and at least one can (or 1.5 cups) should be some sort of bean or legume (lentils, crowder peas, white beans, black-eyed peas, etc.). Using some mock chicken/beef product is good too, just count each 1.5 cup of said product as one can. You can use any veggies you like including things like peppers and mushrooms. If they are a very "wet" veggie (like eggplant) simply let them rest on paper towels for 30min prior to adding to the pan.