Adapted from the BBC magazine Vegetarian Good Food
675g potatoes thickly sliced
1 onion finely chopped
2 garlic cloves crushed
1 medium eggplant diced (I used bell peppers as I didn't have an
1 x 400g can flagelot beans drained (I used black eyed beans)
225g frozen soya mince thawed (I used Quorn mince.Do you have that in
425ml vegetable stock (made from stock cube)
2 tsps yeast extract
2 tbsps tomato puree
90g sun dried tomatoes
1 tbsp fresh rosemary leaves (I used 1 tsp of dried)
Preheat oven to 190c/375f/Gas 5.Cook the potatoes in lightly salted
boiling water for 10 minutes until tender.
Cook onion, garlic and eggplant/peppers in some vegetable stock until
softened and browned.Add beans,soya mince rest of veg stock, yeast
extract, tomato puree, sundried tomatoes and rosemary.Bring to the boil
and simmer for about 5 minutes stirring occasionally.Spoon into a large
Drain the potatoes and arrange them so that they overlap the filling.
There is a "sauce" to go over the top.The recipe called for
25g plain flour
1/2 teaspoon English mustard
4 tbsp fresh white breadcrumbs
Put milk, butter, flour and mustard into a large pan and bring to the
boil.Whisking constantly until thickened.Season to taste and pour over
the potatoes to coat.Sprinkle over the breadcrumbs and bake for 25-30
You could either try this omitting the butter and using soya milk or
what I did was to mix half a cup of soya milk with 1 teaspoon of English
mustard and pour it over the top.
If you don't like mustard I would think you could just glaze the top of
the potatoes with some soya milk.