Preheat your oven to 180 degrees Celcius.

Finely chop the carrots, leeks, onion and garlic.

Heat oil in a large pot and fry the vegetables in on medium heat for 6-8 minutes.

Stir in the flour, stock cube, seasoning, nutritional yeast. Mix well.

Add the milk, lemon juice, nori sheet, mushrooms, tofu and peas.

Lower the heat to a gentle simmer and cook for a further 10 minutes. Stir often.

Boil, drain and mash the potatoes.

Add the dairy-free cheese to the mash and mix well.

Pour the filling into a baking dish and top with the mashed potato.

Bake for 30 minutes. The top should be golden brown.