For the base:

• 1 and a half cups of whole wheat flour
• Quarter cup of nice olive oil
• A few tablespoons of soya milk
• Salt and pepper to season

Filling:

• Half a cup of tofu
• 2 teaspoons wholegrain mustard
• 3 tablespoons Nutritional Yeast Flakes
• 1 teaspoon white wine vinegar
• 1 teaspoon lemon juice
• Salt and pepper to season
• 2 tablespoons soya milk

Top:

• 2 large tomatoes
• 2 peppers
• 2 onions
• 1 courgette
• 6 large mushrooms
• 4 cloves of garlic
• 1 teaspoon celery seed
• 1 teaspoon rosemary
• 1 teaspoon thyme
• 1 tablespoon nice olive oil

Directions:

• Roughly chop up the vegetables
• Mix with the herbs and oil in a container suitable for the oven
• Roast for an hour on a very low heat (About gas mark 3)

In the mean time, make your base:

• In a large bowl, add the flour to oil with your hands until crumbly in texture
• Add the soya milk bit by bit until the mixture is damp
• Pat into the bottom of the casserole dish
• Put this into the oven after 20 minutes. Increase the temperature to 5 and put the vegetables on the bottom shelf.

Next make your filling:

• Blend the lot
• You may wish to add more soya milk to ensure a creamy texture
• After another 20 minutes, add a thin layer of this filling to the crust

Cook for another 20 minutes, then add the layer of veg

Serve with potatoes or salad.