If you want to try Vegie Welly....
Vegetarian Wellington.
One of several variations.
You will need puff or flaky pastry and a selection of vegetables.
Sautee well seasoned mushrooms very slowly in butter and cream with garlic and herbs until most of the liquid is removed. Make sure you have enough creamy mushroom paste to use between several layers of cooked/roast vegetables.
Make a pastry case.
As well as pre-cooked root veg for a sturdy bite, use finely sliced (raw) cabbage, broccoli, silver beet, cauli, courgette, tomatoes, peas . aubergine, and cooked beans (butter, broad, red kidney, green, etc) mange tout and sweetcorn.
Roll out your pastry and line a deep dish.
Starting with the mushroom paste, layer the finely sliced veg, seasoning as you go and dotting with butter if you like. You can add garlic salt or powder at this stage.
Continue untill all vegetables and mushroom paste is used. Add a pastry lid.
Bake at 160 degrees for 45-55 mins.
It is vitally important to make sure red kidney beans are well cooked (I use tinned to be sure) as they contain toxins when raw.