Roasted Veg Cottage Pie - CheezyOnion sauce variation

Veganuary which takes place worldwide in January, is a chance people to learn more about being vegan, try out recipes and learn more about what it takes to produce food for your plate. There are a few websites to go to to learn more, for example;
https://veganuary.com/

http://www.veganfoodandliving.com/

http://www.peta.org/living/food/free-vegan-starter-kit/?gclid=Cj0KEQiA-_HDBRD2lomhoufc1JkBEiQA0TVMmoTLYd4k64DL3MgXQhNQhB9b5eOBBjnLujFql7Mfb5AaAsi_8P8HAQ

https://www.vegansociety.com/

I must admit after the excesses of the Christmas season, I am always desperate for some healthy food, salads and new recipes. However, being winter I also crave some good comfort food.

Roasted Veg Cottage Pie is one of those. What I love is that each time I make it it can be a little different depending on what I have in the fridge. I bought some Cashew cheese yesterday and thought "Wow that'd make a good sauce..."

Roasted Veg Cottage Pie 
Roasted Veg:
Any root veg you have in your fridge basically. Today I used
1 carrot
1 Parsnip
1/2 white sweet potato/yam
1/2 orange sweet potato
1 small beet
1/2 small butternut quash.
1 Indian Egg Plant ( the small round ones)
6 mushrooms cut in 1/4s
2 tsp olive oil

Set oven a 400 degrees.
Chop all root veg & egg plant into cubes and place in baking tray tossing in the olive oil. Roast for 25 mins, Stir and add mushrooms, stir & roast for 20 min.

Topping
Chop these at same time as the veg fro roasting.
1 Parsnip
1/2 white sweet potato/yam
1/2 orange sweet potato
1/2 butter nut squash
1/2 small swede / rutabaga
Pinch Salt
Water to boil

Place in saucepan, bring to boil then s min til soft enough to mash. Drain & mash, add a little salt & pepper to taste if liked.

Sauce
1 onion, chopped fine
4 cloves garlic chopped fine
1 stalk celery chopped fine
1 tablespoon vegan cream cheese - I used Spread'Em Kitchen Co's "Cashew Turmeric & Pepper Fermeted Cheese style spread
1 tblsp Nutritional yeast
2 tsp potato flour
Cold water
Water from vegetables
1/4 cup unsweetend almond milk
2 tsp tamari

In pan  combine onion, garlic & celery with a little water, simmer covered for 5-10 mins til softened. Add cheese & stir
Add about a cup of veg water and nutitional yeast, back up to slow boil
Mix potato flour with cold water to make slurry add  to pan & stir to begin thickening, add tamari. Add more veg water if too thick. Taste & add salt or tamari  if needed.

Construct
Place veg in casserole dish, pour over enough sauce to coat veg, I don't put enough to cover as it becomes too wet. Mix.
Top with mashed veg, make ridges on top with a fork. Dot with a little vegan margarine if you like.

Place back in oven for 20 mins to heat through & crisp topping.

I serve with steamed green veg.

Enjoy