Finely chop approx 4-5 onions, 3 sticks of celery, 4-6 carrots, 3 garlic cloves, a large tub of mushrooms (400 grams). Sauté the onions & garlic (without oil) for a few mins until they are starting to brown and soften. Add the other veg and keep sautéing for 5 mins or so. Stir 1 teaspoon of low salt boullion with a mug of boiling water and add to the pot. Also add 2 teaspoons of dried thyme, 1 teaspoon of mixed herbs, 3 bay leaves, a shake of seaweed, 2 teaspoons of onion powder & half a teaspoon of ground white pepper. Give it a stir and allow to simmer for 10-15 mins with the lid on to keep the liquid in. The mushrooms & other veg will release juice and help flavour the sauce. In a mug mix a tablespoon of plain flour with half a mug of water and stir in to the cooked veg. It will thicken to produce a small amount of sauce. Add more water as required but I keep it to a minimum to maximise the flavour. At this point taste it and add more herbs / pepper / onion powder etc as necessary. I added 2 teaspoons of mushroom ketchup (the veggie equivalent of Worcestershire sauce) - not healthy but adds flavour. Once you're happy add 2 cans of drained green or brown lentils. (Or 3 cans if you want more lentils) and heat through.
Mash was made with skin on potatoes & a splash of soya milk & white pepper. No butter needed. Rather than mash them I use a hand blender which gets them smooth and creamy. Enjoy