VEGETABLE CRUMBLE
Serve with a lightly cooked green vegetable, potatoes and vegetarian gravy

Serves 4

Crumble Filling and gravy
100g bread 1 onion
50g vegan margarine
2 tablespoons oil
150g hazelnuts
2 tablespoons flour
1 garlic clove 1 garlic clove
½ teaspoon dried thyme
450g vegetable stock or water
1 teaspoon yeast extract
1-2 tablespoons soy sauce
salt and pepper
900g cooked mixed vegetables
25g vegan margarine

1. First make the gravy. Fry the onion in the oil for 5 minutes, then add the flour and cook for a further 5-10 minutes until the onion is soft and pulpy.
2. Add the garlic, cook for 1-2 minutes and then gradually stir in the vegetable stock. Bring to the boil, then simmer for 10 minutes.
3. Strain the gravy into a clean saucepan and add the yeast extract, soy sauce and salt and pepper to taste.
4. Preheat oven to 180C/350F/Gas Mark 4.
5. Next make the filling. Blend about one third of the vegetables with the margarine and enough gravy to make a puree in a food blender.
6. Add the puree to the rest of the vegetables. Season and spoon mixture into a shallow oven proof casserole.
7. Finally make crumble topping. Put all the ingredients into a food processor until mixture resembles a crumble.
8. Sprinkle crumble mixture evenly over the top of the vegetables and bake for 30 - 40 minutes, until the topping is crisp and lightly browned.

 

Back to the main dishes index