My dad used to bring home the oddest things from the store. One favorite was Welsh Rarebit. 
It is a sharp cheddar sauce, with a few dashes of Worcestershire sauce to taste. It is sooo tasty! What is better, is that there is a vegan version of the Worcestershire sauce by Amy's (sans anchovies) that is comparable to Lea & Perrins. Just melt your favorite cheddar, I like Cabot Hunters sharp cheddar in a bit of milk and add a few dashes of Worcestershire sauce to taste.
What I like to do with is start with whatever frozen or fresh veggies I have on hand (broccoli, edamamie, carrots, peas, potatoes, asparagus...) and roast them.
Then I take either homemade or store bought (just get rid of the evidence!) pie shell, blind bake it- meaning without the ingredients. This way the pastry isn't soggy.
Add the roasted veggies and top with the veggie rarebit, cover with a pie shell bottom, cut vent holes and bake until golden. Everything on the inside is cooked, so it can go in a hot oven to just bake the top. Let it cool for a good while before devouring!
Happy Cooking!!!