I thought it was high time I brought you another recipe, and this is a rather delicious one as we move into autumn (my favourite of all the seasons - I hate summer because I never quite know what to eat or cook)
First, chop your veg into fairly small pieces - I used a small onion, 2 cloves garlic, 4 mushrooms, a medium leek (I'd added them to the pan before I took this picture), 1/2 yellow pepper, 1/2 medium courgette, 1/2 medium aubergine.
Next, heat a good glug of olive oil in a big pan and gradually add your veg, stirring. I tend to add them in the order I listed them above :) Once your veg are nice and soft (feel free to add a little more oil if they're sticking but not too much), you can add your seasoning.
As always, I encourage you to play around with the seasoning, and I didn't measure but I roughly used 1tsp each of herbs d'prov, paprika, basil and oregano, 1/2 tsp cayenne (it was quite spicy, so you may wish to use less), pinch Za'tar, 1.5tsp Marigold bouillon, lots of pepper, a few grinds of salt, splash of vegan Worcester sauce and about a tablespoon of organic ketchup.
Next, add a tin of chopped tomatoes, around 1/2 cup of water and 1/2 cup of lentils. Turn the heat down so that it's gently simmering and leave to cook for around 10-15 minutes, stirring regularly.
I used 1.5 tbsp dairy free marg, 3/4 cup of oats, 1/4 cup Doves Farm Gluten Free flour, 2 garlic and herb gluten free crackers (totally optional), 2 tbsp Parmazano (see picture below), 1/4 cup Nutritional Yeast Flakes, 1/4 tsp rosemary and lots of salt and pepper. For a simple version, just use marg, oats, flour and herbs/S&P. For non-vegans, add in 1/3 cup of strong grated chedder. To make this truly gluten free, sub GF flour for the oats. You might need to play around with the amount of marg that you use as well.
Magical Parmazano - you can find this in the free from asile of most supermarkets. Vegetarians, take note - parmesan is not veggie.. it always, always, always contains rennet aka baby cows stomach lining. Ewww.
Blend for around 2 or 3 minutes until you have a lovely crumbly, breadcrumb type consistency.
Transfer your vegetable mixture to a large baking dish
Top with an even layer of crumble and an extra grind of black pepper.
Bake on 180C for around 35-40 minutes. Remove when your crumble is slightly browned (I know you can't see much difference, but I promise it was).
Yum yum yum!