Allotment cobbler | The Vegan Society

Ingredients

• 160g self-raising flour, plus extra for dusting
• 1 tsp dried rosemary
• ½ tsp dried thyme
• Generous pinch of salt
• 50g vegan butter
• 100ml soya milk, plus 1 tbsp for glazing
• 1 tbsp olive oil
• 1 leek, finely chopped
• 1 medium courgette, cut into even chunks
• 1 red pepper, roughly chopped
• 2 cloves of garlic, crushed
• 1 tsp dried oregano
• 1 tsp dried mixed herbs
• 400g can chopped tomatoes
• 4 rounded tbsp fresh broad beans, podded
• 1 tbsp tomato ketchup
• Juice of 1 unwaxed lemon