1 clove garlic, chopped
1 onion, chopped
1 tin chopped tomatoes
3 large carrots, peeled and grated
3 large beetroots, peeled and grated
100g vegan cheese, grated
1/2 cup mixed chopped nuts
1/2 cup breadcrumbs
1 tsp vegan bouillon
1 tsp dried parsley
1 tsp dried thyme
1 tbsp vegan spread
Preheat oven to 200°C
Melt the vegan spread in a pan.
Gentry fry the onion and garlic for around 5 minutes until the onion becomes transparent.
Add grated carrot and beetroot and stir for a couple of minutes until they start to become sticky.
Stir in tomatoes, nuts, bouillon, thyme, parsley and cheese.
Add the breadcrumbs and stir, the mix will dry out a little and clump together.
Transfer mix to an oven proof dish and spread evenly.
Put in the oven for 40 minutes.