It’s nearly the weekend! Yay!
And today, as promised, I’m posting the recipe for ‘Veggie Patch’ Crumble. For me, this is the perfect time of year for crumbles. It’s getting colder but it’s still not quite ‘stew weather’. It won’t be long though!
As I mentioned in Wednesday’s post, I call this dish the ‘Veggie Patch’ Crumble because it’s full of sweet-tasting veggies that I would love to grow in an allotment one day 🙂 While most people tend to associate crumble with sweet, fruity desserts, by switching a couple of ingredients it transforms into the perfect topping for a savoury dish.
The yummy topping and sweet filling should make this a great hit with kids. Lil’ L absolutely loves it, especially when it’s accompanied with a slice or two of home-made garlic bread. When he was a toddler, I used to roughly blend the veggies into the sauce before sprinkling on the crumble topping. These days, he’s more than happy to eat the ‘grown up’ version 🙂
Here’s how I make it…
Hands on time: 20 minutes Cooking time: 40 minutes
1 tbsp olive oil
1 large red onion, finely chopped
2 garlic cloves, crushed
1 tbsp fresh mixed herbs (or 1 tsp dried mixed herbs) e.g. oregano, sage, thyme, basil
1 large sweet potato, diced (approx 3 cups / 400g / 14oz)
1 large parsnip, diced
1 large carrot, diced
4 cabbage leaves, chopped
1 can borlotti beans (or other beans, as desired), rinsed and drained
500 ml / 17 fl oz / 2 cups vegetable stock
2 tsp Dijon mustard
1 tbsp corn flour (cornstarch)
155g / 5 oz / 1½ cups rolled oats (use GF, if needed)
2 tsp mustard powder
2 tbsp nutritional yeast (I use Marigold Nutritional Yeast with B12)
85g / 3oz / 1/3 cup dairy-free spread (e.g. Pure, Earth Balance)
27g / 1 oz / ¼ cup ground almonds
27g / 1 oz / ¼ cup flaked almonds
2 tbsp sunflower seeds
- Preheat the oven to 200C / 400F / Gas 6.
- Heat the oil in a large, heavy based saucepan. Cook the onions on a medium heat until they start to soften. Add the garlic, herbs and vegetables to the pan, and cook for 5 minutes, stirring frequently. Pour in the beans, stock, mustard. Bring to the boil, then cover and gently simmer for 15 minutes or so, until the vegetables are tender. Whisk the corn flour with a little water to make a smooth paste, then add to the saucepan and continue cooking until the sauce has thickened slightly. Season, to taste.
- While the vegetables are cooking, prepare the crumble. Place the oats, mustard powder, nutritional yeast and dairy-free spread in a food processor and pulse until the mixture forms coarse, chunky crumbs. Mix in the remaining nuts and seeds.
- Pour the vegetable mixture into an ovenproof casserole dish. Top with the crumble and bake for 20 minutes or so, until the crumble has lightly browned.
- Delicious served warm with a side dish of crispy garlic bread.
(This recipe has been submitted to Ricki Heller’s Wellness Weekend 8-12 November 2012).
I hope you enjoy it as much as we do!
Have a great weekend everyone xx
Have you tried savoury crumbles before? If so, what’s your favourite filling?
Have you posted any vegan crumble recipes? If so, I’d love you to add your link below 🙂