Veggie Crumble

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Warm Wintery dinners with a divine savoury crumble

Gluten Free

Serves 6

Ingredients

Crumble

150g Anything But Ordinary Plain Flour

150g cold butter, cubed

150g almond meal

1½ tablespoons sesame seeds

½ teaspoon ground garlic

1½ tablespoons fresh rosemary, chopped

75g finely grated parmesan

Filling

2 carrots

1 parsnip

1 swede

1 sweet potato

150g green beans

1 bay leaf

2 cups GF vegetable stock (this is made during the cooking process but you may need to add a bit more)

1 cup water

4 spring onions

1 Portobello mushroom

1 teaspoon crushed garlic

1 tablespoon olive oil (divided)

300g firm silken tofu

3 tablespoons nutritional yeast flakes

1 tablespoon almond milk

1 tablespoon lemon juice

1 tablespoon Anything But Ordinary Plain Flour

¼ teaspoon nutmeg

½ teaspoon sea salt

¼ teaspoon cracked black pepper

Method

Drain the tofu, wrap in a cloth or paper towels, place in a flat bowl, put a weight on top and leave for a while to press excess moisture out.

Peel the carrots, parsnip, swede and sweet potato then cut into bite size pieces. Add to a saucepan with the bay leaf, stock and water. Bring to the boil, then simmer for about 15 minutes until just tender, adding the beans, that have been sliced into bite size lengths, for the last minute. Drain in a colander over a bowl to reserve the liquid. Pour the liquid into a measuring jug. 600mls is needed so add more stock if necessary.

Unwrap the drained and pressed tofu and add to a blender with the nutritional yeast flakes, milk and lemon juice. Blend til smooth.

Slice the spring onions and dice the mushroom then heat two teaspoons olive oil in the same saucepan and cook with the garlic for a few minutes. Remove and set aside.

Heat the remaining 2 teaspoons oil and gently fry the flour and nutmeg for a minute. Gradually add the reserved vegetable liquid, stirring until smooth. If this becomes lumpy at all just blend til smooth then heat until thickened. Add the tofu mix and stir well to combine. Season with salt and pepper. Add all the cooked vegetables and mix well.

Preheat the oven to 180 degrees Celsius. Grease 6 x 1½ cup capacity ramekins or a 10 cup capacity baking dish.

Divide the vegetable mixture between the prepared ramekins or put the lot in the baking dish.

To prepare the crumble topping, put the flour in a bowl and rub in the butter with your fingers til crumbly. Stir in the almond meal, sesame seeds, garlic, rosemary and parmesan. Use your fingers to bring this mix together enough that it clumps. Divide evenly over the vegetable mixture. Bake for 30 minutes, turning half way, until golden. Serve while hot.