Ingredients 1 tablespoon vegan margarine 1 leek, chopped 5 sticks of celery, roughly chopped 6 carrots, chopped 4oz mushrooms 1 vegan stock cube 2 tablespoons white flour 3/4 of litre of soya milk (approx) seasalt to taste 2 kg/5lb potatoes, peeled a little soya milk, marg and salt and pepper to mash into the potatoes a whole bulb of garlic roasted in the oven wrapped in foil for 45 minutes Preparation Method Peel and roughly chop the potatoes, place in a pan and cover with water and bring to boil. Once boiling turn down to simmer until soft, meanwhile roast the bulb of garlic in the oven. While that's happening, prepare the veg and sauce. Melt the marg in a pan and add the veg and stock cube, cooking until slightly softened (5-10 min), stirring regularly. Add the flour and mix well. Gradually add the soya milk, stirring all the time until a nice thick sauce is formed round the vegetables (you can add more soya milk or water if too thick). Season with salt and pepper and place in a large oven proof dish (we used a lasange one). Once the potatoes are cooked, mash with the marg, s. milk, salt, pepper, and the roasted garlic from which the skins are removed and spread this evenly on top of your veg sauce. Place in oven at 200c/400F for about 20 minutes or until browned as much as you like.