Ingredients – 2 people

Base Vegetables

• 1 red onion, chopped
• 1 garlic clove, finely chopped
• 1 tbs oil
• 250g oyster mushrooms, sliced
• 150g sweet potato, cut into bitesize chunks
• 1 x 400g tin or borlotti beans

Sauce

• Juice of ¼ lemon
• 325ml oat milk
• 75g cashew nuts
• ½ tbs Dijon mustard
• ½ tbs soy sauce
• ½ tsp garlic powder

Topping

• 50g oats
• 25g flaked almonds
• 25g pumpkin seeds
• 1 tbs oil
• 25g grated vegan cheese (Optional)
• Salt and pepper to season

Method

• Preheat oven to 180 degrees
• Heat the oil on medium heat. Add the onion and garlic and cook for roughly 4 minutes until softened.
• Add the mushrooms, sweet potato and beans along with seasoning and let the mixture sweat for ten minutes, stirring occasionally. 
• To make the sauce, put all the sauce ingredients into a blender and blend until smooth
• Add the sauce to the vegetables and cook for a further ten minutes until the sauce thickens.  Taste and season if required.
• Transfer the vegetables and sauce mixture into a baking dish for the oven
• To make the topping put the oats, almonds, pumpkin seeds and cheese (if using) into a bowl and stir to combine. Add the oil and seasoning and mix in to ensure that the seeds are coated with the oil.
• Cover the vegetable and sauce mixture with the topping and cook in the preheated oven for 10-15 minutes.