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2 leeks chopped into slices
2 tbsp olive oil
4 cloves garlic sliced
1 large carrot chopped finely
1 sweet potato peeled and chopped into small cubes
125 mixed mushrooms finely chopped
6 tomatoes chopped roughly
250ml veg stock
1 tbsp tomato purée
1 tsp balsamic vinegar
1 tbsp smoked paprika
1/2 tsp sea salt
Black pepper
1 tbsp fresh thyme leaves
Pinch chilli flakes – optional

For the crumble topping
100g Mornflake Creamy Superfast Oats
3 tbsp chickpea flour
100g hazelnuts blitzed in a mini chopper or crushed
2 tbsp sesame seeds
1 tsp garlic powder
3 tbsp nutritional yeast
sea salt and ground black pepper, to taste
4 tbsp extra virgin olive oil



In a large pan, add the oil and leeks and fry until soft and caramelising. Now add the garlic and stir.

Add the chopped carrot and sweet potato and fry for a further 5-6 minutes until the veg softens a little.

Add the paprika, balsamic, tomato purée chopped tomatoes, mushrooms and stock. Stir, cover and cook and for 10 minutes until everything softens. Seasonal well.

To make the crumble topping: 

In a large bowl, mix together the oats, chickpea flour, hazelnuts, garlic powder, nutritional yeast, sesame seeds, salt, and pepper.
Now mix in the olive oil until it resembles coarse crumbs.
To bring together:
Preheat your oven to 180c
Transfer veggie mix to a medium roasting pan. Add the topping over the mix and spread out and flatten down a bit.
Bake for 15 minutes.

Shop the ingredients

  • Creamy Superfast Oats

    Creamy Superfast Oats