Vegetable Mornay Pie

Hearty and nutritious!

Ingredients

• 2 carrots, diced
• 1 floret broccoli, diced
• 1 onion, diced
• 3 spring onions, cut fine
• 2 potatoes, diced
• 1 cup of peas
• 1 can of corn cornels
• 1 zucchini, diced
• 2 cloves crushed garlic

Instruction

1. Use one tablespoon of olive oil and add garlic, onion and spring onion to wok. Sauté on medium until the onion is translucent. 
2. Add the rest of the vegetables and cook on medium heat.
3. In a separate saucepan melt 50 grams of butter or nutalex. Once melted sprinkle on the flour (one cup, wholemeal plan flour) a little bit at a time while it bubbles (low heat) once all the flour had been added and it is the consistency of a thick paste. Slowly add the milk (one cup of your milk of choice, I use almond). Bring to the boil then simmer. Add ground pepper and fresh chives to taste. 
4. Arrange cooked vegetables in pie dishes (this recipe usually makes two pies), pour the mornay sauce over the vegetables. Use one cup of sourdough/wholemeal breadcrumbs on the top of each pie. Spray with olive oil spray to make it crispy and then sprinkle on your grated cheese of choice (the amount is to taste).
5. Bake for 35 minutes at 180.

Note - You can add canned tuna in you’re not a vegetarian. I use one 425g (drained) tuna tin per pie.

Enjoy!