Serves  6 to 8 people

½ a large cauliflower
3 medium parsnips
3 large carrots
½lb potatoes

½ med swede
1 large onion
2 teaspoons of Marmite (yeast extract

– or you can use a stock cube)
Tablespoon of oatmeal

500mls vegetable stock

2 teasps bisto (veg) powder.
Salt and pepper to taste once cooked.
Parsley (fresh or dried)

For the pastry

225gm free from plain flour
115gm mashed potato - cooled
45gm Vitalite or “Pure”  veg fat

45gm Veg fat (Trex)

2 tsp of Free from baking powder
couple large pinches of salt
Dash of water if needed.

The Glaze - A little Maple Syrup & Dairy free Milk

METHOD

• Use pre cooked vegetable stock (or a stock cube) and stir in the marmite.
• Chop up the vegetables into chunks with those that take longest to cook into smaller pieces.
• Place in pot with the oatmeal add the stock and just enough water to reach 3/4 of the way up the veg in the pot, bring to simmer .
• Add salt and pepper and cook until tender and most of the water has been absorbed.
• Mix the bisto to a paste with a little water and add the pot. Simmer for a further 5 minutes.
• Place in your pie dish and sprinkle the chopped parsley over the top.
• Leave to cool
• Make the pastry by mixing the flour with the baking powder and salt and then rubbing in the fats.
  Mix the mashed potato in to form a dough and knead (add a little water to the mixture if too dry)
  Roll out to form pie crust and place on top of your vegetables, decorate then brush with the glaze made from maple syrup & dairy free milk mixed together.
  Place in oven at 190°C Fan for 30 minutes or so until top is firm and browned.