A savoury take on a favourite dish. Crack through the crumble topping to reveal the colourful filling packed with a huge selection of delicious vegetables.
Serves: 4-6 | Cooking Function: 4D hotAir with low addedSteam 190°C | Preparation time: 20-25 minutes
For the crumble
Note: Allergens highlighted in bold
1. Place the onion, shallot, garlic, peppers, aubergine and courgettes in a large bowl. Add the olive oil, oregano, mixed herbs, salt and pepper to the vegetables and mix until fully coated.
2. Put the vegetables in a large pie dish and place in the oven for 20-25 minutes, 4D hotAir 190°C with low addedSteam.
3. To make the crumble, rub together the plant butter and flour until you get a breadcrumb consistency. Then mix through the oats, nuts, parsley, salt and pepper.
4. Add the stock pot and tomato purée to the hot water, stir until dissolved. Add the tinned tomatoes, cannellini beans, fresh parsley, tomato stock and caster sugar to the roasted vegetables, stir through. Top the vegetables with the crumble and place in the oven for a further 20-25 minutes.
Tip
You can use a food processor to finely chop the mixed nuts and to mix the plant butter with the flour to a breadcrumb consistency.
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At Siemens we are always striving to improve our products and services and value your opinion. Can you help us by answering this brief survey?
It will not take you more than a minute.
If you need any support, please contact us or call us at 0344 892 8999.
Thank you