Nut Crumble, Mashed Potatoes and Vegetarian Gravy

900 g peeled and diced vegetables: carrots, swedes, turips, onions, celery
100 g butter
salt and pepper
75 g rolled oats
150 g nuts
1 onion
1 garlic clove
1/2 teaspoon thyme or mixed herbs

Preheat oven to 180 C
Steam vegetables until tender, drain - reserve water
Purée one third of the vegetables with 25 g butter and possibly some of the reserved water in a blender, add the purée to the rest of the vegetables
Make crumble topping mixing the oats, nuts, the onion, garlic, herbs, slat, pepper and the rest of the butter in a blender
Sprinkle the mixture evenly on the top of the vegetables in an oven proof dish
Bake for 30-40 minutes until lightly brown

Vegetarian Gravy

1 onion, peeled and chopped
2 tablespoons of oil
2 tablespoons of plain floor
450 ml vegetable stock
1 tablespoon soy sauce
salt and pepper

Fry the onion in a saucepan for 5 minutes, add flour and cook for 5-10 minutes until the flour and onion are nut-brown, add garlic and gradualy stir in the vegetable stock. Bring to boil and simmer for 10 minutes. Add soysauce, salt and pepper to taste.

Mashed potatos

Cook potatoes and sweet potato until tender, add olive oil and rice milk, salt, pepper and a couple of mashed garlic cloves, mash until blended.

Enjoy!