Wash (and peel your veg- swedes and parsnips only); cut into 1"dice and steam till just done- no more than 10 minutes. Meanwhile, fry your onion in plenty of margarine until its golden.

Make a white sauce by adding a good tablespoon of white flour to the onion mix, then frying it gently for 30 seconds, then slowly adding soya milk , stirring to prevent lumps. Some low-salt bouillion added with black pepper and any herbs you fancy, makes a very tasty sauce.

Put the veg in an oven-proof dish, and pour over the sauce.

Now make the topping by rubbing vegan margarine into wholemeal flour, about I coffee mug of flour to 2 good tablespoons of marg. Get a breadcrumb consistency, then add salt, black pepper, dried herbs and some finely chopped nuts such as walnuts, or perhaps sunflower seeds. Nutritional yeast flakes are good mixed in too.

Cover the veg with the crumble topping, pop in a medium oven for 20 minutes or until the crumble is just browning, and the filling is bubbling.