Creamy mustard tofu pie

It may look a bit anemic in this photo, but trust me, this pie is a good 'un - especially with autumn leering at you.

Put on an extra pair of socks, bit of Doctor Who on the telly and dig in.

Creamy mustart tofu pie

Ingredients

About a pound of potatoes

Cauldron marinated tofu pieces

Half a block of smoked tofu, cut into small pieces

Two small carrots, cut into small pieces and lightly steamed

Three ounces of green beans, chopped into 2cm lengths, light steamed

An ounce or so of green peas

Corn kernels from one corn on the cob, lightly steamed

300mls of vegan white sauce

Teaspoon of garlic powder

Teaspoon of onion powder

Couple of shakes of vegan worcestershire sauce

Two teaspoons of mustard

Large heaped dessertspoon of nutritional yeast

How you do it

Make mash out of the pound of potatoes the way you normally would. I add in some olive oil, soy milk, nutritional yeast, brewers yeast, salt and pepper, but you do whatever you like with it. I won't mind.

Put the mash to one side - we'll come back to it later.

Put your marinated peas, tofu pieces and steamed corn, beans and carrots (you want them about half cooked as the oven will do the rest) into a small ovenproof dish.

Make your vegan white sauce however you want. I add a couple of dessertspoons of oil into a pan, warm it up, and add a similar amount of flour and cook for a minute or so. Add around 300mls of soy milk a splash at a time, mixing in between until you have a white sauce, but if you have another method you're comfortable with, do that instead.

Add in the garlic and onion powders, mustard, worcestershire sauce and nutritional yeast and stir til completely mixed.

Stir the sauce into the veggies and tofu, then slather all the mashed spuds on top.

Stick in the oven at 180 for about half an hour and then eat, with green veg if you want, or just with a big old spoon if you like.