Vegetable and Bean Crumble
Serves: 4
Cost CuttingEco FriendlyGluten FreeVegan Friendly
Ingredients:
2 tbsp olive oil1 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.
