Creamy Vegetable Crumble - Vegan

Ingredients

• 3 tbsp. Lucy Bee Coconut Oil
• 2 medium leeks, trimmed and sliced thinly
• 2 garlic cloves, finely chopped
• 1 red chilli, finely chopped (leave the seeds in for extra heat)
• 500g baby new potatoes, cut into 1cm chunks
• 350g parsnips, peeled and cut into 1cm chunks
• 250g chestnut mushrooms, sliced about 5mm thick
• 3 tbsp. Coconut flour, sifted
• 600ml Coconut Milk or plant based milk of choice
• 2 tbsp. Dijon mustard
• A large handful of flat leaf parsley, roughly chopped
• 2 – 3 tbsp. vegan yeast flakes, optional (for a cheesy taste)
• A pinch of Himalayan Salt and Whole Black Peppercorns, ground
• 70g Coconut Flour, sifted
• 100g roasted and chopped hazelnuts
• 50g gluten free porridge oats
• 5 tbsp. Lucy Bee Coconut Oil