Herby Vegetable Crumble Recipe
Ingredients
For the filling:
5 tbsp olive oil
1 shallot, finely diced
1 onion, finely diced
2 garlic cloves, finely diced
1 red pepper, 2cm dice
1 orange pepper, 2cm dice
1 yellow pepper, 2cm dice
1 aubergine, 2cm dice
2 courgettes, 2cm dice
400 g tinned chopped tomatoes
400 g tinned cannellini beans, drained
2 tbsp tomato purée
3 tsp caster sugar
1 vegetable stock pot
200 ml boiled water
1.5 tsp dried oregano
1.5 tsp dried mixed herbs
2 tbsp freshly chopped parsley
Salt and pepper
For the crumble:
100 g plant butter
175 g plain flour
80 g oats
60 g mixed nuts, finely chopped
1 tbsp freshly chopped parsley
Salt and pepper
Instructions
Step 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.
Step 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.
Step 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.
Step 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.
