Preheat oven to 200C (180C fan forced).

Heat olive oil in a large saucepan over medium heat.

Add crushed garlic and sliced leeks to the saucepan.

Cook until leeks soften, stirring often, about 5-7 minutes.

Add sliced mushrooms to the saucepan.

Cook until mushrooms soften, stirring often, about 5 minutes.

Remove pan from heat.

Sprinkle flour evenly over the vegetable mixture and stir to combine.

Return the pan to the heat for 1 minute, stirring continuously.

Gradually add soymilk and vegetable stock while stirring to prevent lumps.

Cook until the liquid parts of the mixture thicken into a creamy sauce.

Add frozen baby peas, chopped chives, and coarse grain mustard to the saucepan.

Cook for another 2 minutes or until the peas thaw and are heated through.

Line the bottom of 4 ramekins (1-1.5 cup capacity) with a sheet of mountain bread each.

Press the mountain bread into the dish, allowing the sides to come up and form a cup.

Distribute the leek, mushroom, and pea mixture evenly among the ramekins, filling them to the top.

Top each dish with additional mountain bread, torn into small pieces to form the lid.

Spray the mountain bread lightly with low-fat cooking spray.

Place the ramekins on a baking tray.

Bake in the preheated oven for 10 minutes, uncovered, until the mountain bread is brown and crisp.

Serve immediately.