Mushroom & leek bake

Add oil to a wok, once hot add the sliced leek, half the salt and pepper – cook for 3 minutes

Add the peppers and garlic – cook for 4 minutes

To the wok add the mushroom – cook for 8 minutes

Add the butter beans and spinach, allow the spinach to wilt and then add the smoked paprika and mix together

To a blender add the silken tofu and coconut yogurt – blend until smooth

Once blended, pour into the wok and add half of the nutritional yeast, mustard seeds, half the rosemary and vegetable stock – stir together and simmer for 5 minutes

In a bowl mix together the breadcrumbs, remaining nutritional yeast and rosemary, pumpkin seeds, salt and pepper

Pour the vegetable mix into a baking dish and cover with the bread crumb mixture

Place in a pre-heated oven for 20 minutes