Vegetable and Bean Crumble

Serves: 4

Cost Cutting Eco Friendly Gluten Free‏ Vegan Friendly

Know your nutrients

Calories

520 -

Fat

23.2g -

Saturates

8.4g -

Sugars

20.3g -

Salt

3.23g -

Protein

18.7g -

Carbs

59.3g -

Fibre

18.7g -

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Vegetable and Bean Crumble Recipe: Veggie

Ingredients
Method

Ingredients:

2 tbsp olive oil
1 white onion, chopped
2 leeks, finely sliced
2 garlic cloves, crushed
1 red chilli, deseeded and finely chopped
500g butternut squash peeled, deseeded and cut into chunks
2 x 400g cans butter beans, drained and rinsed
pinch of smoked paprika
pinch of cayenne pepper
700g jar passata
800ml gluten-free vegan vegetable stock

For the Crumble Topping
140g Tesco Free From Fresh Brown Bread
30g walnut pieces
2tbsp fresh Parsley chopped
150g Tesco Free From Strong Soya Cheese

method:

Preheat the oven to 180C/375F/Gas 4.
In a medium pan, heat the olive oil and sauté the red onion, leeks, garlic and chilli for five minutes until the leeks are just soft.
Add the butternut squash, butter beans, spices, passata and stock. Season and simmer for a further five minutes.
To make the crumble topping place the bread, walnuts, parsley and half of the soya cheese into a food processor. Pulse until the mixture resembles breadcrumbs. Grate the remaining soya cheese.
Pour the vegetable and butter bean mixture into a shallow ovenproof dish. Scatter over the crumble mix and sprinkle over the remaining soya cheese.
Bake for 30 minutes, or until the topping is golden and crisp.
Serve with a mixed green salad.

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