Here is the recipe from Mary at Blean Church for Day 2 of a Meat-free Lent:
Cheddar Cheese and Vegetable Roast
This is easy and economical to make. This is gorgeous – so much so that if there’s any left you are likely to take a little mouthful each time you open the fridge. Which is a good reason for making enough to serve cold the next day!
1 small green pepper (chopped small) 1 small red pepper (chopped small) 1 medium onion (chopped small) 12 oz (350g) fresh mushrooms (chopped) 3 celery sticks (chopped small) 8 oz (225g) wholewheat breadcrumbs 6 oz (175g) mature Cheddar cheese (or similar) grated 1 large egg 3 tablespoons oil Salt and freshly milled black pepper You will need a 2 pint (1.25 litre) ovenproof dish, lightly greased.
Pre-heat oven to Gas Mark 5, 375 F (190 C).
Heat the oil in a large saucepan or frying pan and cook the peppers and onion for 5 minutes. Then add the mushrooms and celery and continue to cook till all the vegetables are tender, keeping the heat fairly low. In all, it will take about 10-12 minutes.
Then remove the pan from the heat and stir in 6oz (175g) of the breadcrumbs and 4 oz (110g) of the cheese. Beat the egg with some salt and freshly milled black pepper and add that to the pan, stirring and mixing everything thoroughly together.
Spoon the mixture into the baking dish and level the surface with the back of a spoon. Now mix the remaining cheese and breadcrumbs together and sprinkle this mixture over the top.
Place the dish in the oven and bake for 25 minutes or until the top is golden brown. Serve hot or cold - either way it is good with a salad.
God Bless and have a good day