Leek, Carrott and Mushroom Creamy Bake (Vegan)

Ingredients

• 300 g leeks
• 300 g carrots, diced into cubes
• 200 g sliced mushrooms
• 3 minced garlic cloves
• 1 tablespoon olive oil
• 40 g flour
• 40 g margarine
• 2 vegetable bouillon cubes
• 450 ml boiling water
• 150 ml soya cream
• 1 tablespoon fresh tarragon
• 1 tablespoon fresh parsley
• 1 teaspoon mustard powder
• salt and pepper

Directions

1. 1

   Fry the leeks and carrotts in a frying pan the olive oil on a modertae heat until they begin to soften

2. 2

   Add the garlic and mushroom cook for a further 5 minutes. remove the veg mix from the pan.

3. 3

   add the margerine and flour to the frying pan and heat genctley stirrring into a pasta , cook until golden brown about 5 mins.

4. 4

   add the boiling water to the boullion cubes and stir well, add this stock to the flour and marg gradually whisking in between. when all incoporrated and thickened, take of heat and add soya cream and herbs mustard and season with salt and pepper.

5. 5

   mix this with the vegatbales and put in an oven proof dish, place in oven gas makr 6 for 40 minutes. Add dumplings if you want on the top and cooke for a further 20 minutes.